Blueberry Marmalade
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
oranges
|
|
| 1 | medium |
lemon
|
*
|
| 2 | cups |
water
|
|
| 2 | cups |
blueberries
fresh, washed, dried |
|
| 1 ¾ | ounces |
fruit pectin, dry
one box |
|
| 6 | cups |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
oranges
|
|
| 1 | medium |
lemon
|
*
|
| 473 | ml |
water
|
|
| 473 | ml |
blueberries
fresh, washed, dried |
|
| 50.6 | ml/g |
fruit pectin, dry
one box |
|
| 1.4 | l |
sugar
|
|
Directions
Cut orange and lemon into quarter; slice quarters thinly into a preserving kettle including juices; add water; cover kettle; bring mixture to boil over high heat; reduce heat slightly; simmer for 30 minutes.
Crush blueberries; add to kettle; add pectin crystals; bring to a hard boil over high heat; stirring continuously.
Stir in sugar all at once; bring mixture to a full rolling boil; boil hard for 1 minutes, stirring continuously.
Remove kettle from heat; cool for about 7 minutes, skimming off foam with a metal spoon and stirring occasionally.
Ladle into hot sterilized jars, leaving ½ inch headspace, seal with melted paraffin wax, cover with clean lids.
Store in a cool, dark, dry, place. Makes 9 ½ pint jars.
