From Our Farm Kitchen - Citrus Season Part 2
A friend gave me this recipe for blueberry orange marmalade and oh my goodness..it is full of deliciousness! Yes we are using blueberries in a marmalade. Hey, we are a blueberry farm and I had to incorporate a recipe using some of the blueberries I put up last season! LOL
Hope you enjoy the blueberry orange combination.
Blueberry Orange Marmalade
Yield: 3 pints
Recipe from The Complete Book of Small Batch Preserving by Ellie Top and Margaret Howard
1 small orange
2 cups water
1 cinnamon stick, about 3 inches long
2 cups fresh or frozen blueberries
2 cups granulated sugar
Squeeze juice from orange and lemon, including pulp. Discard seeds and set juice aside. Slice the rinds into very thin slices. Place rinds, water and cinnamon in a large stainless steel or enamel saucepan.
Bring to a boil over high heat, reduce heat, cover and boil gently for 25 minutes or until rinds are very tender. Remove and discard cinnamon stick. Add blueberries and reserved juice; return to boil, cover and boil gently for 10 minutes.
Add sugar and bring to boil. Boil rapidly, uncovered, until mixture forms a gel, about 15 minutes, stirring frequently. (I like to use the freezer test to make sure the marmalade has gelled). For freezer test, place a plate in the freezer ahead of time. Test for gel formation by putting a spoonful of the hot fruit mixture on the chilled plate. Immediately return to the freezer and wait for 2 minutes. While you’re doing this remove the saucepan from the heat source to prevent over cooking. If the mixture is sufficiently cooked, it will form a gel that moves slowly as the plate is tilted. If it runs off the plate, cook for another 2 minutes and repeat until the freezer test indicates a gel is formed.
Remove from heat. Ladle into hot jars. Add lid and rings, and process the jars in a boiling water bath for 10 minutes.