Monday, February 6, 2012

Blueberry-Citrus Marmalade

Oranges, lemons, and wild blueberries give this marmalade an intense, not-too-sweet flavor.  I'm generally a smoothie-for-breakfast girl, but now that I have this marmalade, I want to eat toast every day.  (Note: this recipe assumes you already know how to safely can in a water bath canner.  If you don't, here's a pretty good resource.)

The Ingredients:
2 medium-sized oranges
2 lemons
4 cups water
2 cinnamon sticks
4 cups frozen wild blueberries (or fresh if you're lucky enough to have them)
4 cups sugar

The Process:
  1. Slice lemons and oranges in 1/8 inch thick slices (a mandoline works best for this), discarding the seeds as you go.  Quarter the slices.
  2. In a stockpot, combine water, citrus slices, and cinnamon.  Bring to a boil over high heat, then reduce to a gentle boil, cover, and continue cooking at a gentle boil about 25 minutes.
  3. Add blueberries and return to a boil.
  4. Add sugar, bring to a rapid boil, and cook uncovered, stirring constantly, until mixture reaches its gel point, about 25 minutes.
  5. Ladle into clean, hot canning jars and process jars in a boiling water bath for 10 minutes.

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