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Blueberry And Meyer Lemon Marmalade Recipe

Experience the magic of homemade marmalade with this exquisite Blueberry Meyer Lemon recipe! Inspired by Liana Krissoff and Rachel Saunders, this old-fashioned recipe uses the natural pectin from blanched and soaked Meyer lemons for a uniquely delicious spread. The subtle bitterness of the lemons is perfectly balanced by the sweet burst of blueberries, creating a flavor unlike any other citrus marmalade. While it requires a two-day process (including soaking time), the result is a richly rewarding experience worth the wait. Learn the cold plate test to ensure perfect setting. This recipe is perfect for gifting or enjoying on toast, scones, or biscuits.

Prep Time 2880 mins
Cook Time 2940 mins
Calories 760 kcal
Protein 2g
Rating 5.0 (1 Reviews)
Blueberry And Meyer Lemon Marmalade 17

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Blueberry And Meyer Lemon Marmalade

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How to Make Blueberry And Meyer Lemon Marmalade

  1. Day 1: Blanch and Soak Lemons - Carefully scrub the Meyer lemons. Bring a large pot of water to a boil. Add the lemons and blanch for 1 minute. Immediately transfer to an ice bath to stop the cooking process. Once cool, use a sharp knife or vegetable peeler to remove the zest and set aside. Slice the lemons thinly, removing any seeds. Place the lemon slices in a large bowl and cover with the 2 cups of water. Let them soak in the refrigerator for at least 12 hours, or preferably overnight.
  2. Day 2: Make the Marmalade - Combine the soaked lemon slices and their soaking liquid with the zest and blueberries in a large, heavy-bottomed saucepan. Bring to a boil, then reduce heat and simmer gently for about 10 minutes.
  3. Add the sugar. Stir constantly until the sugar is completely dissolved and the mixture comes back to a boil.
  4. Continue to boil rapidly, stirring frequently, until the marmalade reaches setting point. To test for setting point (the cold plate test): place a small spoonful of marmalade onto a chilled plate. Let it cool for a minute. Push the marmalade with your finger. If the surface wrinkles, it's ready. If not, continue to boil and test again in 5 minutes.
  5. Once the marmalade reaches setting point, remove from heat and carefully skim off any foam that forms on the surface.
  6. Ladle the hot marmalade into sterilized jars, leaving about ¼ inch of headspace. Wipe the rims clean, seal the jars, and process in a boiling water bath for 10 minutes to ensure safe preservation (optional, but recommended).
  7. Allow the jars to cool completely. You should hear a satisfying ‘pop’ as the jars seal. Store in a cool, dark place for up to a year.

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

754g

Fat

0g

Carbs

66g

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Low Protein Healthy 5 Ingredients Or Less Jams And Preserves Canning Condiments Etc Fruit American 1 Day Or More Easy Low Fat Dietary Gifts Low Sodium Low Cholesterol Low Saturated Fat Healthy 2 Low In Something Berries Blueberries Citrus Lemon Technique Water Bath