Blueberry Marmalade Recipe

How to make it

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• Wash 5 half pint jars. Keep hot until needed. Preaper lids as manufacturer directs.
• Cut a thin slice from each end of the orange and lemon.
• Discard slices. Score orange and lemon through the peel in 4 places.
• Carefully remove all the peel and set pulp aside.
• Lay peel flat and cut away half the white pith
• . Cut peel into very fine shreds.
• Place in a skillet with water.
• Bring to a boil, cover and cook on high heat 10 minutes.
• Meanwhile, separate lemon adn orange pulp from membranes.
• Add pulp to cooking peel. Squeeze membranes to extract any juice;
• add to skillet along with 1/4 cup of orange juice.
• Cover and cook over medium heat for 15 minutes longer.
• Add blueberries, sugar,cinnamon and nutmeg.
• Bring mixture to a boil and continue cooking,uncovered, for 20 minutes.
• The blueberries will pop open and the mixture will begin to thicken slightly and appear glossy.
• Turn off the heat and transfer a small amount of marmalade to a saucer.
• Place in freezer for 5 minutes. If the mixture wrinkles as a whole (not just a skin on top) when pushed to one side with a finger, it is ready.
• This marmalade thickens a great deal as it cools, so avoid overcooking.
• Ladle the hot marmalade into 1 hot jar at a time, leaving 1/4 inch head space.
• Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars.
• Process in a boiling water canner for 10 minutes. (15 minutes at 1,001 to 6,000 feet, 20 minutes above 6,000 feet)
• Makes about 5 half pints.