“I have not tried this marmalade. I'm posting this for safe keeping. I found this recipe in Complete Book Of Small Batch Preserves. Blueberries and citrus enhanced with a hint of cinnamon make this marmalade quite unusual. The recipe is adapted from one developed by the Wild Blueberry Producers Association Of Nova Scotia. I plan to use Splenda for the sugar.”
READY IN:
40mins
SERVES:
6-8
YIELD:
3 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Squeeze juice from orange and lemon, including any pulp. Discard seeds and set juice aside. Slice rinds into very thin slices. Place rinds, water and cinnamon in a large stainless steel or enamel saucepan. Bring to a boil over high heat, reduce heat, cover and boil gently for 25 minutes or until rinds are very tender. Remove and discard cinnamon stick.
  2. Add blueberries and reserved juice; return to a boil, cover and boil gently for 10 minutes.
  3. Add sugar; bring to a boil and boil rapidly, uncovered, until mixture will form a gel, about 15 minutes, stirring frequently. Remove from the heat.
  4. Ladle into sterilized jars and process as directed.

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