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Blueberry Marmalade Recipe
|Ripe blueberries||1 Pound|
|Cold water||3⁄4 Cup (12 tbs)|
|Baking soda||1⁄8 Teaspoon|
|Granulated sugar||2 1⁄4 Pound (5 Cups)|
|Bottle liquid pectin||8 Ounce|
Serving size: Complete recipe
Calories 4329 Calories from Fat 17
% Daily Value*
Total Fat 2 g3.2%
Saturated Fat 0.2 g0.98%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 184.5 mg7.7%
Total Carbohydrates 1118 g372.8%
Dietary Fiber 22.8 g91.2%
Sugars 1081.7 g
Protein 5 g10.7%
Vitamin A 13.5% Vitamin C 285.8%
Calcium 15.7% Iron 10.8%
*Based on a 2000 Calorie diet
Remove skins in quarters from orange and lemon.
Lay skins flat, and scrape off about 1/2 of white part.
Cut remaining rind into fine shreds.
Add water and soda to rind, and simmer, covered, 10 min., stirring occasionally.
Cut surface membrane from orange and lemon; then cut out the sections, free of membrane.
Add these, plus any juice, to cooked rind.
Simmer, covered, 15 min longer.
Then add to berries.
Into a large saucepan measure fruit, solidly packed, flooding each cup with juice or, if necessary, with water to make 3 c.
Add sugar; bring to a boil, uncovered, and simmer 5 min.
Remove from heat, and stir in liquid pectin.
Then stir and skim by turns for 5 min.
Pour quickly into clean, freshly sterilized jelly glasses to within 1/2" of top.
Cover at once with a 1/2" layer of hot paraffin.
When cool, cover each glass with a sterilized tin cover or tightly pasted paper cover.