Oranges and lemons join fresh blueberries in this easy marmalade. Using liquid pectin makes it virtually fool-proof. It makes a nice gift from the kitchen.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients:
- 1 medium orange
- 1 medium lemon
- 3/4 cup water
- 1/8 teaspoon baking soda
- 4 cups fresh blueberries, crushed
- 5 cups granulated sugar
- 1 (6 ounces) package liquid fruit pectin
Preparation:
Peel orange and lemon. Finely chop rind and place in large cooking pan. Chop orange and lemon pulp and set aside.
Add 3/4 cup water and baking soda to rind and bring to boil. Reduce heat and simmer 10 minutes, stirring occasionally.
Add chopped orange and lemon pulp, blueberries, and sugar. Return to boil. Reduce heat and simmer 5 minutes.
Remove from heat and cool 5 minutes. Add pectin; return to a boil. Boil, stirring constantly for 1 minute. Remove from heat and skim off foam with a metal spoon. Pour marmalade into hot sterilized jars, filling to 1/4 inch from the top. Wipe jar rims. Cover at once with metal lids and screw on bands. Process in boiling water bath for 10 minutes.
Yield: 6 half pints
Recipe Source: Woman's Day Encyclopedia of Cooking (Fawcett Publications, Inc) -- out of print
Reprinted with permission.
Add 3/4 cup water and baking soda to rind and bring to boil. Reduce heat and simmer 10 minutes, stirring occasionally.
Add chopped orange and lemon pulp, blueberries, and sugar. Return to boil. Reduce heat and simmer 5 minutes.
Remove from heat and cool 5 minutes. Add pectin; return to a boil. Boil, stirring constantly for 1 minute. Remove from heat and skim off foam with a metal spoon. Pour marmalade into hot sterilized jars, filling to 1/4 inch from the top. Wipe jar rims. Cover at once with metal lids and screw on bands. Process in boiling water bath for 10 minutes.
Yield: 6 half pints
Recipe Source: Woman's Day Encyclopedia of Cooking (Fawcett Publications, Inc) -- out of print
Reprinted with permission.
