Title: Blueberry Marmalade
Categories: Toppings Preserve
Yield: 9 Servings

1	lg	Orange
1	md	Lemon
2	c	Water
2	c	Fresh blueberries, washed and dried
1		Box fruit pectin crystals
6	c	Sugar

Cut orange and lemon into quarter; slice quarters thinly into a preserving kettle including juices; add water; cover kettle; bring mixture to boil over high heat; reduce heat slightly; simmer for 30 minutes. Crush blueberries; add to kettle; add pectin crystals; bring to a hard boil over high heat; stirring continuously. Stir in sugar all at once; bring mixture to a full rolling boil; boil hard for 1 minutes,stirring continuously. Remove kettle from heat; cool for about 7 minutes, skimming off foam with a metal spoon and stirring occasionally. Ladle into hot sterilized jars, leaving 1/2 inch headspace, seal with melted paraffin wax, cover with clean lids. Store in a cool, dark, dry,place. Makes 9 1/2 pint jars.

Origin: Appeal (quarterly publication by Overwaitea Foods) Shared by: Sharon Stevens.

previous

next