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Blueberry Marmalade

Western.Chefs's picture
  Ripe blueberries 1 Pound
  Orange 1 Medium
  Lemon 1 Medium
  Cold water 3⁄4 Cup (12 tbs)
  Baking soda 1⁄8 Teaspoon
  Granulated sugar 2 1⁄4 Pound (5 Cups)
  Bottle liquid pectin 8 Ounce

Wash berries, and crush.
Remove skins in quarters from orange and lemon.
Lay skins flat, and scrape off about 1/2 of white part.
Cut remaining rind into fine shreds.
Add water and soda to rind, and simmer, covered, 10 min., stirring occasionally.
Cut surface membrane from orange and lemon; then cut out the sections, free of membrane.
Add these, plus any juice, to cooked rind.
Simmer, covered, 15 min longer.
Then add to berries.
Into a large saucepan measure fruit, solidly packed, flooding each cup with juice or, if necessary, with water to make 3 c.
Add sugar; bring to a boil, uncovered, and simmer 5 min.
Remove from heat, and stir in liquid pectin.
Then stir and skim by turns for 5 min.
Pour quickly into clean, freshly sterilized jelly glasses to within 1/2" of top.
Cover at once with a 1/2" layer of hot paraffin.
When cool, cover each glass with a sterilized tin cover or tightly pasted paper cover.

Recipe Summary

Side Dish

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