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
Citrus Blueberry Marmalade
Citrus Blueberry Marmalade
Prep Time
1 hour
Cook Time
10 min
Yield
5 half-pints
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.
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