Blueberry Marmalade
Capture the essence of summer with this vibrant, homemade Blueberry Marmalade, a delightful twist on traditional preserves. This recipe features fresh, juicy blueberries paired with the zesty citrus flavors of orange and lemon, creating a perfectly balanced spread that’s bursting with fruity goodness. Made with just five simple ingredients, this marmalade is surprisingly easy to prepare, requiring less than an hour from start to finish. The natural sweetness of the blueberries shines through, complemented by the bright, tangy notes of freshly grated citrus zest and juice. Perfect for spreading on toast, dolloping over yogurt, or layering in desserts, this versatile marmalade elevates everyday dishes with its rich, jewel-like hue and luscious texture. Whether you’re an experienced home canner or a beginner, this recipe will leave your kitchen smelling irresistible and your taste buds craving more.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 cups Fresh blueberries
- 1 large Orange
- 1 medium Lemon
- 2 cups Granulated sugar
- 1 cup Water
Instructions
Wash the blueberries thoroughly and remove any stems or debris.
Zest and juice the orange and lemon, keeping the zest and juice separate. Set them aside for later use.
In a large, heavy-bottomed pot, combine the blueberries and water. Cook over medium heat, gently mashing the blueberries with a wooden spoon or potato masher as they soften. Cook for about 5 minutes, or until the berries release their juices.
Add the orange zest, orange juice, lemon zest, and lemon juice to the pot. Stir well to combine.
Stir the granulated sugar into the pot, making sure it dissolves completely. Bring the mixture to a gentle boil over medium heat, stirring occasionally.
Reduce the heat to medium-low and let the mixture simmer for about 30-40 minutes. Stir frequently to prevent sticking, and skim off any foam that forms on the surface with a spoon.
The marmalade is ready when it thickens and reaches a gel-like consistency. To test this, drop a small amount of the mixture onto a cold plate and let it cool for 1 minute. If it wrinkles when pushed with your finger, it's done.
Remove the pot from heat and let the marmalade cool slightly before transferring it to sterilized jars. Seal the jars tightly and allow them to cool completely at room temperature.
Store the marmalade in the refrigerator for up to 3 weeks, or process the jars in a hot water bath for longer shelf life.
Nutrition Facts
Calories |
1957 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.4 g | 3% | |
| Saturated Fat | 0.4 g | 2% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 19 mg | 1% | |
| Total Carbohydrate | 508.3 g | 185% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 475.8 g | ||
| Protein | 6.1 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 133 mg | 10% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 814 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
