Blueberry Orange Marmalade

This morning I finished my last jar of blueberry orange marmalade,and it was so good. Summer is here and the blueberries are ready, so now time to make more jam, I mean marmalade!

This recipe is one of my favorites because it's not as bitter as regular Orange marmalade and it's easy to make. I only make a small batch of this but you can double it if you want. And because you can use frozen berries, you can make it all year around

You will need.

1 Small orange

1 lemon

2 cups of water

1 cinnamon sick/or a pinch of cinnamon powder

2 cups of fresh or frozen blueberries

2 cups of sugar

1/2 pack of pectin( optional )

Squeeze juice from lemon and orange in a bowl, put aside. remove any seeds, slice rinds into very thin slices. Placerinds in a stainless steel pot with water and cinnamon, bring to a boil over high heat, reduce heat cover and boil for aout25 minutes or until rinds are soft and tender, when done remove cinnamon stick.

while that is boiling it's a good idea to get your pot ready to starilize your jars, and lids.

add blueberries and reserved juice cover and boil for 10 to 15 minutes, add sugar, bring to a rapid boil, uncovered unti mixture forms a gel ( you can use pectin for this as well at this point) stir frequently. Remove from heat.

Optional.. I like to puree a BIT to minamized the rind chunks, it's up to you

Ladle into sterilized jars leaving a half inch from lid, remove any air bubbles with a wooden or plastic spatula and prosess in water bath for 10 minutes, add five minutes if you live 1000-3000 feet above sea level...10 minutes for between 3000-6000 feet and 15 minutes between 6000-8000 feet.

Remember the processing time starts after the water bath has begun to boil, and don't forget to make sure to the water covers the jars by a least one inch

As long as the lids have sealed you can keep the marmalade in a dark cool space for up to a year, and a few months in the fridge after opening.

Enjoy!