Blueberry Marmalade! What a wonderful recipe this is!
Linda has kindly shared this recipe simply because it’s such a good one. She’s been making it for many years and originally, the recipe came from an edition of the magazine, Better Homes & Gardens, back in the ’60’s. It’s certainly a very tried and true recipe which Linda makes often, so let’s see what we need to do to get this lovely marmalade into our kitchens!
Recipe from a 1960’s edition of Better Homes & Gardens and made by Linda Rudd.
Prep Time: 10 minutes
Cook Time: 30 minutes
Yield: Makes 7 half pint (1 cup) jars
1 medium Orange
1 Medium Lemon
3/4 Cup Water
3 Cups Crushed Blueberries
5 Cups of Sugar
1 pouch Fruit Pectin (I used Certo brand)
1. Remove peel from 1 medium orange & 1 medium lemon. Scrape excess white from the peel then shred very fine.
2. Place shredded peel in a large saucepan and add 3/4 cup water. Bring to the boil and then simmer, covered for 10 minutes. Stir occasionally.
3. Remove white pith from the orange and lemon and discard. Squeeze the juice from the lemon & orange and add to the pan. Chop the remaining lemon and orange pulp, discarding the seeds.
4. Add the pulp together with 3 cups crushed blueberries to the pan and cover & simmer for a further 12 minutes.
5. Add 5 cups sugar. Bring to a full rolling boil. Boil hard for 1 minute, stirring constantly.
6. Remove from the heat and immediately stir in 1 pouch of fruit pectin. Skim off the foam, stir and skim for a further 7 minutes.
7. Ladle into hot sterilized jars and seal at once.
***** Please find below instructions on using Mason Jars for the marmalade which you may find useful.
1. Fill the hot boiled jars with the hot marmalade. Leave a space of about 1/4 inch (0.5 cm) of top of jar. Wipe jar rim removing any food residue. Centre hot sealing disc on clean jar rim. Screw band down. Place jars back in the canner (boiling pot). Ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process – boil filled jars – 10 minutes.
2. When processing time is complete, turn stove off, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.
3. After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.
Note : I boil by jars before and after. Also altitude is important.
This is the altitude chart for guidance, Click HERE to see it.
The ingredients proportions are from Bernardin. The jars come with a little recipe book sometimes and fruit proportion has been taken from there as well as some of the boiling instructions.
NOTE: Please be aware that recipes shared by readers of this page are not endorsed, checked or tested by Lovefoodies. Always follow USDA home canning recommendations.