Best 8 Blueberry Marmalade Recipes

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Indulge in a delightful culinary journey with our delectable Blueberry Marmalade recipes, a perfect harmony of sweet and tangy flavors. Discover the classic Blueberry Marmalade recipe, a time-honored tradition that captures the essence of summer berries. For those seeking a unique twist, try our Blueberry-Orange Marmalade, where citrusy notes blend seamlessly with the berry's natural sweetness. If you prefer a sophisticated touch, our Blueberry-Lavender Marmalade infuses delicate floral aromas into the vibrant blueberry flavor profile. And for those who love a zesty kick, our Blueberry-Ginger Marmalade adds a spicy dimension that elevates the ordinary into the extraordinary. Each recipe is carefully crafted to showcase the versatility of blueberries, whether enjoyed on toast, scones, or as a glaze for your favorite dishes. So, embark on this culinary adventure and let the vibrant flavors of blueberries tantalize your taste buds.

Let's cook with our recipes!

ORANGE-BLUEBERRY MARMALADE



Orange-Blueberry Marmalade image

Provided by Bobby Flay

Categories     condiment

Time 45m

Yield about 8 cups

Number Of Ingredients 5

8 medium oranges
4 lemons
2 cups fresh blueberries
6 cups sugar
2 pouches liquid fruit pectin

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.

ORANGE MARMALADE BLUEBERRY BREAD



Orange Marmalade Blueberry Bread image

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

2 cups all-purpose flour
1 cup sugar
2 teaspoons grated orange zest
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 large egg, room temperature
3/4 cup orange juice
1/4 cup canola oil
1 cup fresh or frozen blueberries
3/4 cup orange marmalade, divided

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.

CITRUS BLUEBERRY MARMALADE



Citrus Blueberry Marmalade image

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

4 cups sugar
2 cups water
1 medium orange, quartered, thinly sliced and seeds removed
1 medium lemon, quartered, thinly sliced and seeds removed
1 medium lime, quartered, thinly sliced and seeds removed
5 cups fresh blueberries

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 :

BLUEBERRY AND MEYER LEMON MARMALADE



Blueberry and Meyer Lemon Marmalade image

I created this recipe by combining a few different recipes, but the main inspiration came from Liana Krissoff and Rachel Saunders. The pectin in this recipe comes from the lemons, which are blanched once to remove some of the bitterness, and then soaked to leach the pectin out of the rinds. You will need to use the cold plate test to determine when the marmalade is finished cooking - I have included instructions on how to do this below. This spread makes a nice change from the usual citrus-only marmalades. It is an old fashioned recipe which takes at least 2 days, due to the soaking. It is not quick, but I feel that the outcome is worth the time spent.

Provided by xtine

Categories     Lemon

Time P2DT1h

Yield 6 half pints

Number Of Ingredients 5

1/2 lb meyer lemon
1 lb meyer lemon
2 lbs blueberries
5 1/2 cups sugar
1/3 cup strained lemon juice

Steps:

  • Day 1, Morning: Take the 1/2 pound of lemons and cut them into eighths. Place these in a non-reactive saucepan where they will fit snugly in a single layer. Add enough cold water for the fruit to bob freely. Cover tightly and let rest for 8 hours at room temperature.
  • Day 1, Afternoon: After 8 hours have passed, bring the pan with the lemon eighths and water to a boil over high heat, then decrease the heat to medium-low. Cook the fruit at a lively simmer, covered, for 2 hours - the lemons will become very soft and the liquid will become slightly syrupy. As the lemons cook, press down on them gently with a spoon every 30 minutes or so, adding a little more water if necessary. The water level should remain consistently high enough for the fruit to remain fully submerged as it cooks.
  • When the lemons are finished cooking, strain their juice by pouring the hot fruit and liquid into a fine mesh strainer or jelly bag set over a medium bowl. Cover the whole setup with plastic wrap and let drip overnight at room temperature.
  • Meanwhile, prepare the Meyer lemon slices.
  • To prepare the Meyer lemon slices: take the pound of Meyer lemons and halve them lengthwise, then cut each half into quarters (each lemon will be cut into 8 pieces at this point). Take each lemon slice and pry out any seeds from it. You can place these seeds in the pot with the lemon eighths and water which is currently simmering - this will add more pectin.
  • Slice each Meyer lemon slice thinly crosswise - how thick you slice is a personal preference. I prefer to slice very thinly, making each slice 1/8th of an inch or less. But if you like you could make your slices thicker. I wouldn't recommend going much thicker than 1/4 of an inch.
  • Place these Meyer lemon slices (they will look like a lot of little triangles) in a stainless steel pot and cover with water, covering the slices by 1 inch. Bring to a boil over high heat, then decrease the heat to medium and simmer for 5 minutes. Drain, discarding the liquid. Return the lemon slices to the pot and cover with 1 inch of cold water. Bring to a boil over high heat, decrease the heat to medium-low, and cook at a lively simmer, covered, for 20 minutes. As the fruit cooks, stir it gently every 10 minutes or so, adding a little more water if necessary. The water level should stay consistently high enough for the fruit to remain submerged as it cooks. After 20 minutes, remove the pan from the heat, cover tightly, and let rest overnight at room temperature.
  • Day 2, Morning: Remove the plastic wrap from the lemon eighths and their liquid and discard the lemons remaining in the strainer or jelly bag. Do not squeeze the bag or press down on the lemons if you want a clear jelly in your marmalade. Set this liquid aside.
  • Pour the Meyer lemon slices and their liquid through a fine mesh strainer (or a jelly bag), and let this mixture drip for about 15 minutes. Remove the Meyer lemon slices from the strainer - DO NOT DISCARD - set them aside. Mix the cooked liquid you have strained from the lemon eighths and the Meyer lemons, mixing well, and set aside. You will need 4 1/2 cups of this liquid. If you do not have 4 1/2 cups, add water to the mixture until it equals 4 1/2 cups.
  • In a large preserving pan, combine the blueberries with 1 1/2 cups of sugar. I use a potato masher to mash up some of the blueberries, about a third of them, but you don't have to do this. I just feel that it gets the juices flowing quicker. Bring the blueberries and sugar to a simmer, stirring frequently, and then continue to cook until the juices are just deep enough to cover the berries, about 5 minutes.
  • Pour the berries into a colander set over a large bowl, and stir the berries gently to drain off the juice. Set the colander of berries on a plate (to catch any remaining juice) and set them aside.
  • In a large preserving pan, combine the 4 1/2 cups of mixed liquid from the lemons, the juice from the blueberries, and the Meyer lemon slices. If you do not have a preserving pan, use the widest pan you have. The wider the pan, the more quickly moisture will evaporate from the mixture, and this is what you want when you are making jelly, jam, or marmalade.
  • Place 4 saucers or small plates in the freezer. You will use these later to check the set of the marmalade.
  • Bring the mixture to a boil over high heat, and cook at a rapid boil over high heat until the mixture is reduced by half, stirring occasionally. It will take about 35 minutes for the mixture to reduce by half.
  • Once the mixture is reduced by half, add in the blueberries and any accumulated juice, the strained lemon juice, and the remaining 4 cups sugar, stirring well over high heat to help dissolve the sugar.
  • Cook at a boil over high heat, stirring every 2 minutes or so, until the set point is reached. Check the set after 5 minutes of cooking.
  • To check the set: take the pot of marmalade off the heat (if you don't remove the marmalade from the heat while you check the set it could over-cook and become rubbery or hard, if the marmalade is indeed already set).
  • Place a drop of the marmalade mixture (try to get the "jelly" part of the mixture, avoiding the rind and the berries; I use a 1/4 teaspoon measure to dip out the drop) on one of the saucers you've kept in the freezer, & place the saucer back in the freezer for 1 minute. After 1 minute, take the saucer out of the freezer and nudge the drop of jelly with your finger. If it "wrinkles" when you nudge it with your finger it is done. If the jelly is not set, continue cooking over medium-high heat, checking the set again every 5 minutes.
  • I make this marmalade using an 11 quart copper preserving pan, over highest heat on my second largest burner. After the sugar has been added and has dissolved, it usually takes 10 minutes of cooking for the marmalade to reach the set point for me.
  • When the marmalade is set, ladle it into sterilized canning jars, leaving 1/4" headspace. Wipe the rims of the jars with damp paper towels to remove any marmalade which got on the rims or the threads. Place the lids and the bands on the jars, just tightening the bands fingertip tight.
  • Process in a boiling water bath for 5 minutes, then remove and let sit, undisturbed, for at least 12 hours before checking seals. It is important to let them sit undisturbed for 12 hours because the sealing compound on the lids is still cooling and hardening, completing the seal. While the jars cool, you will hear a "plink" type sound from each jar - this is the jars completing the vacuum seal as the final air escapes the jar. After 12 hours have passed, remove the bands and check the lids - press down in the center of the lid. If you cannot push the lid down any further, the jar is sealed. If the lid "gives" a bit, and you can push it down, the jar did not seal. You can either put the band back on the jar, and reprocess it for another 5 minutes, or you can just put it in the fridge and use it within 3 months.

BLUEBERRY MARMALADE



Blueberry Marmalade image

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

1 medium orange
1 medium lemon
1 cup water
1/4 teaspoon baking soda
3 cups blueberries, washed and drained
5 cups sugar
1 (6 ounce) bottle liquid pectin

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.

ORANGE-BLUEBERRY MARMALADE



Orange-Blueberry Marmalade image

Oh my this is good! Recipe courtesy of Bobby Flay. He served this on his Black Pepper biscuits and I did too. Biscuits are also good with Onion Jam. My mouth waters and I type this. :D Enjoy!

Provided by Patty Ward

Categories     Spreads

Time 25m

Number Of Ingredients 8

6 c prepared fuit, about 6 medium oranges and 4 lemons
1 1/2 c water
6 c sugar, measured into separate bowl plus 1/4 cup, divided
1/8 tsp baking soda
1/2 tsp butter or margarine
1 1/2 pouches of fruit pectin
2 c fresh blueberries
1 c honey

Steps:

  • 1. Using a fruit 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 and discard remaining white part of the peel from fruit. Chop fruit pulp, reserving any juice and set aside. Place the peels, water and baking soda in a saucepan. Bring to a boil over high heat. Reduce the heat, cover and simmer for 20 minutes stirring occasionally. Add the reserved fruit and juice and cover. Simmer additional 10 minutes.
  • 2. Stir the 6 cups sugar into the prepared fruit in the saucepan. Add the butter to reduce foaming. Bring mixture to a full rolling boil on high heat sirring constantly. Stir in pectin. Return to a boil and boil exactly 1 minute, stirring constantly. Remove from heat and skin off any foam with a metal spoon.
  • 3. Toss the blueberries with honey. Place into a small saucepan and cook over medium heat for 1 minute. Scoop out blueberries and add to jam. Reduce liquid to a syrup and stir into the finished marmalade. Serve at room temperature.
  • 4. For the Black Pepper Biscuits - Check out my recipe for them.

FUNNEL CAKE WITH BLUEBERRY MARMALADE



Funnel Cake with Blueberry Marmalade image

Provided by Eric Greenspan

Categories     dessert

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 15

4 cups blueberries
1 cup granulated sugar
Neutral cooking oil, for frying
1 cup heavy cream
1 cup Greek yogurt
1/4 cup granulated sugar
2 large eggs
1/2 cup buttermilk
1/2 cup whole milk
1 vanilla pod, split and scraped
3 cups all-purpose flour
1/4 cup granulated sugar
3 teaspoons baking powder
1/4 teaspoon kosher salt
Powdered sugar, for garnish

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.

BLUEBERRY MARMALADE



Blueberry Marmalade image

This recipe comes from my Better Homes & Gardens cookbook which I have used since 1972. I changed the recipe a little just because I don't like using the liquid pectin.

Provided by CATHIE ABRAMOWITZ

Categories     Jams & Jellies

Number Of Ingredients 6

1 medium orange
1 lemon
3 c crushed blueberries
1 tsp butter
1 box surejell
5 c sugar

Steps:

  • 1. Remove peel from 1 medium orange & 1 lemon. Scrape excess white from peel; cut peel in very fine shreds. Place in very large saucepan. Add 3/4 cup water. Bring to a boil;simmer, covered, 10 minutes; stir occasionally. Remove white membrane on fruit; finely chop pulp (discard seeds). Add to peel with 3 cups crushed blueberries. Cover; simmer 12 minutes. Add 1 box SureJell and 1 tsp butter. Bring to a full rolling boil over medium high to high heat. Add 5 cups sugar. Bring to a full rolling boil over medium high heat; boil for 1 minute stirring constantly. Remove from heat; skim off foam. Ladle into hot jars. Seal at once. Makes six 1/2 pints.

Tips:

  • Use ripe blueberries for the best flavor and texture.
  • If you don't have a candy thermometer, you can test the marmalade by dropping a small amount onto a cold plate. If it wrinkles when you push it with your finger, it's ready.
  • Be careful not to overcook the marmalade, as it will become too thick and sticky.
  • Store the marmalade in a clean, airtight container in the refrigerator for up to two months.
  • For a unique twist, try adding a tablespoon of lemon juice or orange zest to the marmalade.

Conclusion:

Blueberry marmalade is a delicious and versatile condiment that can be enjoyed on toast, scones, or pancakes. It can also be used as a filling for pies and tarts, or as a glaze for chicken or fish. With its vibrant color and sweet-tart flavor, blueberry marmalade is a surefire crowd-pleaser. So next time you're looking for a homemade gift or a special treat for yourself, give this blueberry marmalade recipe a try.

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