BLUEBERRY MARMALADE
Make and share this Blueberry Marmalade recipe from Food.com.
Provided by Sharon123
Categories Berries
Time 1h
Yield 6 1/2 pint jars
Number Of Ingredients 7
Steps:
- Remove peel in quarters from orange and lemon.
- Lay quarters flat and remove about half of white part.
- With scissors, cut remaining peel into fine shreds.
- Put in kettle; add water and soda.
- Bring to boil and simmer, covered, for 10 minutes.
- Remove pulp from membrane; add with juice to peel.
- Cover; simmer for 15 minutes, adding more water if necessary and blueberries and sugar; bring to boil; simmer for 5 minutes.
- Remove from heat and stir in liquid pectin.
- Stir and skim by turns for 5 minutes.
- Pour into hot sterilized jars, and seal.
- Makes about six 1/2 pint jars.
BLUEBERRY MARMALADE
My grown kids and I go yearly to one of our local farms and pick our own blueberries. This is one of their favorites.
Provided by Maryland Jim
Categories Low Protein
Time 40m
Yield 6 half pint jars
Number Of Ingredients 7
Steps:
- Peel orange and lemon. Finely chop rind and place in large cooking pan. Chop orange and lemon pulp and set aside. Add water and baking soda to rind and bring to boil. Reduce heat and simmer 10 minutes, stirring occasionally. Add chopped orange and lemon plup, blueberries and sugar. Return to a boil. Reduce heat and simmer 5 minutes. Remove from heat and cool 5 minutes. Add pectin, retunr to a boil. Boil, stirring constantly for 1 minute. Remove from heat and skim off foam with a metal spoon. Pour into hot sterilized jars, filling to 1/4 inch from top. Wipe jar rims. Cover with metal lids and bands. Process in boling water bath for 10 minutes.
Nutrition Facts : Calories 717.1, Fat 0.4, Sodium 28.3, Carbohydrate 185.7, Fiber 4.3, Sugar 178.2, Protein 1.1
FUNNEL CAKE WITH BLUEBERRY MARMALADE
Provided by Eric Greenspan
Categories dessert
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- For the blueberry marmalade: In a medium saucepan, combine the blueberries, granulated sugar and 1/2 cup water and heat on high until boiling. Reduce to a simmer and cook until thick, approximately 30 minutes.
- Preheat 3 inches oil in a deep-fryer or large Dutch oven to 350 degrees F. Line a sheet tray with a wire rack.
- For the whipped yogurt: Combine the cream, yogurt and granulated sugar in a stand mixer and whip until firm peaks are reached.
- For the funnel cake: In a large bowl, beat the eggs. Add the buttermilk, milk, scraped vanilla seeds and 1 cup water and beat until well blended. In another bowl, whisk together the flour, granulated sugar, baking powder and salt. Add the flour mixture to the egg mixture and stir until incorporated.
- Ladle the batter into a large pastry bag and snip the tip with scissors when you are ready to fry. Squirt spirals of batter into the oil, layering the spirals until the desired size is reached, and fry until crispy on both sides, about 3 minutes per side. Remove and place on the wire rack. Repeat with the remaining batter.
- Meanwhile, dust the funnel cake with powdered sugar and place on a plate. Cover each with marmalade and a spoonful of whipped yogurt. Serve immediately.
ORANGE-BLUEBERRY MARMALADE
Steps:
- Using a vegetable peeler, remove the zest of the oranges and lemons. Cut the zest pieces into thin slices, then finely chop or grind and set aside. Peel the remaining white part of the peel from the fruit and discard. Chop the fruit pulp, reserving any juice and set aside. Place the zest and 1 1/2 cups water in a medium saucepan over high heat and bring to a boil. Reduce the heat, cover and simmer for 20 minutes, stirring occasionally. Add the reserved fruit pulp and juice, cover and simmer on low heat for an additional 7 minutes. Add the blueberries and simmer for 3 more minutes. Stir the sugar into the fruit in the saucepan. Bring the mixture to a full rolling boil and cook exactly 1 minute, stirring constantly. Stir in the pectin. Remove from the heat and skim off any foam with metal spoon. Serve at room temperature.
CITRUS BLUEBERRY MARMALADE
I have four children under the age of six, so berry picking has been the perfect family activity for us. I just started preserving fruit this season with all of the berries we picked-this is a spin-off of a super-easy recipe using ingredients we had on hand, with no added pectin, and it turned out fantastic. It's a favorite for both kids and adults!-Sarah Haengel, Bowie, Maryland
Provided by Taste of Home
Time 1h10m
Yield 5 half-pints.
Number Of Ingredients 6
Steps:
- In a Dutch oven, combine sugar, water, orange, lemon and lime slices; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until fruit is tender., Add blueberries; increase heat to medium-high. Cook and stir 25-30 minutes or until slightly thickened. , Remove from heat; skim off foam. Ladle hot mixture into five hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts :
ORANGE MARMALADE BLUEBERRY BREAD
Juicy blueberries drenched in orange juice, orange zest and orange marmalade-this quick bread is perfect to serve as is, or spread individual slices with cream cheese. Sometimes, as a special treat, I stir a little additional marmalade into softened cream cheese to use as a topping. -Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Time 1h
Yield 1 loaf (16 slices).
Number Of Ingredients 11
Steps:
- In a large bowl, combine the flour, sugar, orange zest, baking powder, salt and baking soda. Whisk the egg, orange juice and oil; stir into dry ingredients just until moistened. Fold in blueberries and 1/2 cup marmalade. , Transfer to a greased 9x5-in. loaf pan. Bake at 350° until a toothpick inserted in the center comes out clean, 45-50 minutes. Cool for 15 minutes before removing from pan to a wire rack. Spoon remaining marmalade over top.
Nutrition Facts : Fat 4 g fat (trace saturated fat), Cholesterol 13 mg cholesterol, Sodium 132 mg sodium, Carbohydrate 37 g carbohydrate, Fiber 1 g fiber, Protein 2 g protein.
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