Name: Blueberry Marmalade
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 7
Cuisine: American
Ingredients: 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

How To Make Blueberry Marmalade, homemade jam with added lemon and orange make this a delicious preserve for breakfast time.

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!

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Recipe from a 1960's edition of Better Homes & Gardens and made by Linda Rudd.

Table of Contents 📋 hide

6) How to can using Mason Jars

7) Recipe Card

8) Blueberry Marmalade

9) Delicious Pickles, Chutneys and Jams

Prep Time

10 minutes

Cook Time

30 minutes

Yield

Makes 7 half pint (1 cup) jars

Ingredients

1 medium orange
1 Medium Lemon
¾ Cup Water
3 Cups Crushed Blueberries
5 Cups of Sugar
1 pouch Fruit Pectin (I used Certo brand)

Instructions

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 ¾ 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.

How to can using Mason Jars

Please find below instructions on using Mason Jars for the marmalade which you may find useful.

Canning Guide

1. Fill the hot boiled jars with the hot marmalade. Leave a space of about ¼ 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 a 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 the processing time is complete, turn the stove off, remove the 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 them 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.

Recipe Card

Blueberry Marmalade

Yield: 7 cups

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

How To Make Blueberry Marmalade, homemade jam with added lemon and orange make this a delicious preserve for breakfast time.

Ingredients

1 medium Orange
1 Medium Lemon
¾ Cup Water
3 Cups Crushed Blueberries
5 Cups of Sugar
1 pouch Fruit Pectin, I used Certo brand

Instructions

Remove peel from 1 medium orange & 1 medium lemon. Scrape excess white from the peel then shred very fine.
Place shredded peel in a large saucepan and add ¾ cup water. Bring to the boil and then simmer, covered for 10 minutes. Stir occasionally.
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.
Add the pulp together with 3 cups crushed blueberries to the pan and cover & simmer for a further 12 minutes.
Add 5 cups sugar. Bring to a full rolling boil. Boil hard for 1 minute, stirring constantly.
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.
Ladle into hot sterilized jars and seal at once.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Quilted Wide Mouth Glass Mason Jars - 16-Ounce (6-Pack) Canning Jars with Lids and Bands, Chalkboard Labels, for Canning, Preserving, Pickling, Meal Prep, Jam, Jelly, Overnight Oats, Dishwasher Safe

Nutrition Information:

Yield: 7 Serving Size: 1 cup
Amount Per Serving: Calories: 639Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 18mgCarbohydrates: 166gFiber: 3gSugar: 153gProtein: 1g

Nutrition information isn’t always accurate

Delicious Pickles, Chutneys and Jams

Here's a selection of Delicious Pickles, Chutneys and Jam recipes for you to enjoy, sweet and savory

How To Make A Raspberry Coulis

A quick and easy recipe for how to make a simple raspberry coulis to use as a fruity topping for cheesecakes, dessert sauces, pour over ice cream or swirl into yogurt

Mango Chutney

How To Make Mango Chutney. Easy instructions and goes great with cheese or cold cold cuts, use as a marinade or to have as a compliment for buffet foods, such as sausage rolls etc

Special Cranberry Chutney

Special Cranberry Chutney. This is a wonderful recipe full of goodies! Loaded with cranberries, apple, orange, golden raisins and pecans. Only takes a very short time to make and great for freezing too! Serve as part of a dinner or with cold cuts. Always a hit at parties.