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Blueberry Orange Marmalade

Updated on December 11, 2015

Easy marmalade Recipe

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

try spreading on to toast or pancakes, try as a topping for cheese cake.. its so good you'll want it on everything
try spreading on to toast or pancakes, try as a topping for cheese cake.. its so good you'll want it on everything | Source

The Recipe

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.



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