Ingredientes para Blueberry Marmalade
- 1 orange
- 1 lemon
- 2 cups water
- 1/2 teaspoon baking soda
- 4 cups blueberries
- 3 cups sugar
- 1 package (1 3/4 ounce) liquid pectin
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Como fazer Blueberry Marmalade
- Peel one orange and one lemon, removing any white pith as much as possible. Cut the peels into thin strips (about 1/4 inch wide).
- Place the peel strips in a saucepan.
- Add 2 cups of water and 1/2 teaspoon of baking soda to the saucepan.
- Bring to a boil, then reduce heat and simmer for 10 minutes, covered. This will help to soften the peels.
- Remove the peels from the saucepan and chop finely using kitchen scissors.
- Juice the orange and lemon. You should have approximately 1 cup of juice.
- Combine the chopped peels, orange and lemon juice, 4 cups of blueberries, and 3 cups of sugar in a large saucepan.
- Bring the mixture to a boil over medium-high heat, stirring constantly.
- Reduce heat to low and simmer for 15 minutes, stirring occasionally. If the mixture becomes too thick, add a tablespoon or two of water to adjust consistency.
- Stir in 1 package (1 3/4 ounce) liquid pectin.
- Increase heat to medium-high and bring to a rolling boil for 1 minute, stirring constantly.
- Remove from heat and skim off any foam.
- Ladle the hot marmalade into sterilized jars, leaving 1/4 inch headspace.
- Wipe the jar rims clean, and seal with lids.
- Process in a boiling water bath for 10 minutes (adjust time according to your altitude – consult a canning guide for specifics).
- Let cool completely; the lids should pop and seal. Yields approximately six 1/2 pint jars.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
649g
Fat
0g
Carbs
56g
Recipe Tags (Choose a tag and find related recipes!)
60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Low Protein Healthy Jams And Preserves Canning Condiments Etc Fruit American Low Fat Dietary Gifts Low Sodium Low Cholesterol Low Saturated Fat Healthy 2 Northeastern United States Low In Something Berries Blueberries Number Of Servings Technique
