Citrus Blueberry Marmalade Recipe

4 1 1
Citrus Blueberry Marmalade Recipe
Citrus Blueberry Marmalade Recipe photo by Taste of Home
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Citrus Blueberry Marmalade Recipe

Read Reviews
4 1 1
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I have four children under the age of six, so berry picking has been the perfect family activity for us. I just started preserving fruit this season with all of the berries we picked—this is a spin-off of a super-easy recipe using ingredients we had on hand, with no added pectin, and it turned out fantastic. It's a favorite for both kids and adults!—Sarah Haengel, Bowie, Maryland
MAKES:
44 servings
TOTAL TIME:
Prep: 1 hour Process: 10 min.
MAKES:
44 servings
TOTAL TIME:
Prep: 1 hour Process: 10 min.

Ingredients

  • 4 cups sugar
  • 2 cups water
  • 1 medium orange, quartered, thinly sliced and seeds removed
  • 1 medium lemon, quartered, thinly sliced and seeds removed
  • 1 medium lime, quartered, thinly sliced and seeds removed
  • 5 cups fresh blueberries

Directions

In a Dutch oven, combine sugar, water, orange, lemon and lime slices; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until fruit is tender.
Add blueberries; increase heat to medium-high. Cook and stir 25-30 minutes or until slightly thickened.
Remove from heat; skim off foam. Ladle hot mixture into five hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool. Yield: 5 half-pints.
Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.
Originally published as Citrus Blueberry Marmalade in Canning & Preserving 2014 Bookazine 2014, p15

  • 4 cups sugar
  • 2 cups water
  • 1 medium orange, quartered, thinly sliced and seeds removed
  • 1 medium lemon, quartered, thinly sliced and seeds removed
  • 1 medium lime, quartered, thinly sliced and seeds removed
  • 5 cups fresh blueberries
  1. In a Dutch oven, combine sugar, water, orange, lemon and lime slices; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until fruit is tender.
  2. Add blueberries; increase heat to medium-high. Cook and stir 25-30 minutes or until slightly thickened.
  3. Remove from heat; skim off foam. Ladle hot mixture into five hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
  4. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool. Yield: 5 half-pints.
Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.
Originally published as Citrus Blueberry Marmalade in Canning & Preserving 2014 Bookazine 2014, p15

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PenelopeC User ID: 7824368 190811
Reviewed Sep. 4, 2014

"This is a very tasty recipe. Two things I didn't like about it however were #1: as written, you end up with VERY large chunks of peel in the marmalade at the end that I ended up having to fork out ( I chopped some pieces up and put them back in), and #2 mine came out a little runnier than I would have liked (personal preference or possibly very juicy blueberries) so I cooked it a little longer and only ended up with 4 half pints. Overall a good recipe though. I'd make it again. :-)"

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