Ingredients for Blueberry Orange Marmalade
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How to Make Blueberry Orange Marmalade
- Juice 1 large orange and 1/2 lemon, reserving pulp. Strain out seeds.
- Slice the orange and lemon peels into very thin strips (about 1/8 inch thick).
- Combine orange and lemon peels, 1 cup water, and 1 cinnamon stick in a large stainless steel or enamel saucepan.
- Bring to a boil over high heat. Reduce heat, cover, and simmer gently for 25 minutes, or until the rinds are very tender.
- Remove and discard the cinnamon stick.
- Add 2 cups fresh blueberries and the reserved orange and lemon juice to the saucepan.
- Return to a boil, cover, and simmer gently for 10 minutes.
- Stir in 4 cups Splenda (or granulated sugar).
- Bring to a rolling boil, uncovered, and boil rapidly for 15-20 minutes, or until the mixture reaches setting point (a small amount placed on a chilled plate wrinkles when pushed with a finger). Stir frequently to prevent sticking.
- Remove from heat and skim off any foam.
- Ladle the hot marmalade into sterilized jars, leaving 1/4 inch headspace.
- Process in a boiling water bath for 10 minutes (adjust processing time based on your altitude and jar size).
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
291g
Fat
0g
Carbs
25g
