Marmalade is a jam/jelly that is made without any added pectin. Marmalade uses the natural pectin in the rind of citrus fruits to thicken into a jelly. Marmalade also tends to use more that one fruit. This marmalade is a mixture of a few recipes I had found. First, I didn’t have any half pint jars, so I decided to plan on freezing my jelly. I based my recipe off of this recipe for citrus blueberry marmalade. The biggest differences being, I used only oranges, while the original recipe used several citrus fruits. I used frozen blueberries instead of fresh, this made my blueberries less likely to burst, though they spread just fine on toast. Finally, this recipe was not made to be frozen, so I just referenced a few other recipes about how to freeze jam, and put the consensus in the recipe. I followed the recipe below and found no problems. With this recipe, I made 6 one cup containers, however if you do make this recipe you may only get 5 cups.
What You Will Need
- 3 Medium Oranges
- 2 Cups Water
- 4 Cups Sugar
- 2 Tbsp Lemon Juice
- 5 Cups Blueberries
- Freezer Safe Containers/half pint canning jars (About 6 one cup containers)
- Dutch Oven
1. Cut your oranges into eighths, then thinly slice into tiny triangles. Add cut oranges, sugar, lemon juice, and water to dutch oven and bring to a boil. Once boiling, reduce to a simmer and simmer for 15-20 minutes until tender. Add boiling water to freezer safe containers/jars.
2. Add blueberries and boil over medium-high for 25-30 minutes. Remove from heat. Remove water from containers, then ladle marmalade into containers. If freezing, leave 1/2 inch headroom, and if canning, leave 1/4 inch headroom. If you are canning, you can water-bath can them for 10 minutes. If you want to freeze them, add lids and let sit at room temperature for 16-24 hours to solidify, then freeze for up to 12 months, and safe in the fridge for 3 weeks.