Blueberrymarmalade Recipes

Steps:

• Using a vegetable peeler, remove the zest of the oranges and lemons. Cut the zest pieces into thin slices, then finely chop or grind and set aside. Peel the remaining white part of the peel from the fruit and discard. Chop the fruit pulp, reserving any juice and set aside. Place the zest and 1 1/2 cups water in a medium saucepan over high heat and bring to a boil. Reduce the heat, cover and simmer for 20 minutes, stirring occasionally. Add the reserved fruit pulp and juice, cover and simmer on low heat for an additional 7 minutes. Add the blueberries and simmer for 3 more minutes. Stir the sugar into the fruit in the saucepan. Bring the mixture to a full rolling boil and cook exactly 1 minute, stirring constantly. Stir in the pectin. Remove from the heat and skim off any foam with metal spoon. Serve at room temperature.

Steps:

• Peel orange and lemon. Finely chop rind and place in large cooking pan. Chop orange and lemon pulp and set aside. Add water and baking soda to rind and bring to boil. Reduce heat and simmer 10 minutes, stirring occasionally. Add chopped orange and lemon plup, blueberries and sugar. Return to a boil. Reduce heat and simmer 5 minutes. Remove from heat and cool 5 minutes. Add pectin, retunr to a boil. Boil, stirring constantly for 1 minute. Remove from heat and skim off foam with a metal spoon. Pour into hot sterilized jars, filling to 1/4 inch from top. Wipe jar rims. Cover with metal lids and bands. Process in boling water bath for 10 minutes.

Steps:

• Remove peel in quarters from orange and lemon.
• Lay quarters flat and remove about half of white part.
• With scissors, cut remaining peel into fine shreds.
• Put in kettle; add water and soda.
• Bring to boil and simmer, covered, for 10 minutes.
• Remove pulp from membrane; add with juice to peel.
• Cover; simmer for 15 minutes, adding more water if necessary and blueberries and sugar; bring to boil; simmer for 5 minutes.
• Remove from heat and stir in liquid pectin.
• Stir and skim by turns for 5 minutes.
• Pour into hot sterilized jars, and seal.
• Makes about six 1/2 pint jars.

Steps:

• In a Dutch oven, combine sugar, water, orange, lemon and lime slices; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until fruit is tender., Add blueberries; increase heat to medium-high. Cook and stir 25-30 minutes or until slightly thickened. , Remove from heat; skim off foam. Ladle hot mixture into five hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Steps:

• In a large bowl, combine the flour, sugar, orange zest, baking powder, salt and baking soda. Whisk the egg, orange juice and oil; stir into dry ingredients just until moistened. Fold in blueberries and 1/2 cup marmalade. , Transfer to a greased 9x5-in. loaf pan. Bake at 350° until a toothpick inserted in the center comes out clean, 45-50 minutes. Cool for 15 minutes before removing from pan to a wire rack. Spoon remaining marmalade over top.

Steps:

• Put a plate in the freezer for you to test your jam is set later. Sterilise two 500ml jam jars so they are ready to use.
• Put the blueberries, sugar, vanilla and lemon in a large heavy-based saucepan over a medium heat. Crush the blueberries a little with a potato masher. Bring to the boil, then reduce to a simmer and cook for 30 mins. Skim off any skum that has formed on the top with a spoon and discard.
• Test the jam is set by spooning a mound on to your cooled plate. Put in to the fridge for 3 mins. If the jam forms a skin and ripples when you push it with your finger, it's ready. If not, return to the heat for 5 more mins then repeat the test. Do this until you reach setting point.
• Leave the jam to sit for 10 mins off the heat. Ladle into your warm, sterilised jars and seal the lids on top. Leave to cool completely. Will keep for six months unopened in a cool, dry place, or two weeks once opened in the fridge.