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Blueberry Marmalade

Source of Recipe

Blue Ribbon Preserves

* Exported from MasterCook *

Blueberry Marmalade

Recipe By :Katie
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large orange
1 lemon
1/4 cup water
1/4 cup strained fresh orange juice
1/4 cup strained fresh lemon juice
1/2 cup water
4 cups fresh or frozen blueberries -- (I use 1/2 blueberries and 1/2 huckleberries)
1/2 teaspoon butter
5 cups sugar
1 package liquid pectin -- 3 oz.

With a zester or sharp knife remove only the outer colored peel of the orange and lemon. Cut into fine strips. Peel the fruit, removing all the white pith. Separate fruit segments from white membrane and remove seeds. Discard membrane and seeds. Finely chop fruit and set aside.

Combine orange and lemon peel and the 1/4 cup water. Let soak 10 minutes. Drain and discard water.

In an 8-qt. pan, combine drained peel, chopped citrus, orange juice, lemon juice and 1/2 cup water. Bring to boil over medium heat. Reduce heat, cover and simmer 15 minutes.

Sort, stem and rinse berries. Do not thaw frozen berries. Add berries and butter to citrus mixture and simmer, uncovered, for three minutes. Stir frequently. Gradually stir in sugar. Heat, stirring until sugar is dissolved.

Increase heat to medium-high. Bring to a full rolling boil, stirring constantly. Stir in pectin. Return to full rolling boil and boil one minute, stirring constantly. Remove from pan and skim foam.

To prevent floating fruit, allow to cool 5 minutes, stirring gently to distribute fruit. Ladle into hot jars, leaving 1/4 inch headspace. Wipe rims, apply two-piece lids. Process half pints 10 minutes and pints 15 minutes in a boiling water bath.

Source:
"Blue Ribbon Preserves"
Copyright:
"2001"
Yield:
"5 half-pints"
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NOTES : Made with half huckleberries this becomes HuckleBlue Marmalade.

Blue ribbon winner, Bonner County Fair 2003.