Spicy Blueberry Citrus Marmalade
Spicy Blueberry Citrus Marmalade recipe
Yield
25 servingsPrep
5 minCook
40 minReady
55 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
oranges
|
|
| 1 | each |
lemon
|
|
| 1 | each |
limes
|
|
| 2 | cups |
water
|
|
| ½ | teaspoon |
sweet red bell peppers
crushed dried |
|
| 2 | cups |
blueberries
fresh |
|
| 2 | cups |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
oranges
|
|
| 1 | each |
lemon
|
|
| 1 | each |
limes
|
|
| 473 | ml |
water
|
|
| 2.5 | ml |
sweet red bell peppers
crushed dried |
|
| 473 | ml |
blueberries
fresh |
|
| 473 | ml |
sugar
|
|
Directions
Cut rinds from citrus fruit into thin strips.
Set aside.
Squeeze juice and pulp from orange, lemon, and lime into a bowl. Set aside.
Bring rind strips, 2 cups water, and red pepper to a boil in a saucepan.
Cover, reduce heat, and simmer 25 minutes or until rinds are very tender.
Add blueberries, sugar, and citrus pulp and juice to saucepan.
Bring to a full rolling boil; boil, uncovered and stirring often, 15 minutes or until a gel forms.
Remove from heat; skim off any foam.
Pour hot mixture immediately into hot, sterilized jars, filling to ¼ inch from top.
Remove air bubbles; wipe jar rims.
Cover at once with metal lids, and screw on bands.
Process in boiling water-bath 10 minutes.
