Best 3 Orange Blueberry Marmalade Recipes
Prepare to embark on a delightful culinary adventure with our exquisite Orange Blueberry Marmalade! This tantalizing spread is a perfect harmony of sweet and tangy flavors, crafted from the finest oranges and plump blueberries. As you savor each spoonful, let the vibrant citrus notes dance on your palate, complemented by the juicy burst of blueberries. Whether you're spreading it on warm toast, dolloping it onto pancakes, or stirring it into yogurt, this marmalade elevates any meal with its luscious flavor.
Our collection of recipes offers a versatile range of options to satisfy your culinary desires. From the classic Orange Blueberry Marmalade to unique variations like Orange Blueberry Marmalade with Ginger or Orange Blueberry Marmalade with Honey, each recipe is meticulously crafted to deliver a memorable taste experience. Embrace the vibrant colors and burst of flavors as you create these delightful treats in your own kitchen.
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.
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.
ORANGE-BLUEBERRY MARMALADE
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
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.
Tips:
- Select ripe and flavorful oranges and blueberries: The quality of your marmalade will depend on the quality of the fruit you use. Choose oranges that are heavy for their size and have a deep orange color. Blueberries should be plump and dark blue.
- Use a sharp knife to cut the oranges: This will help you avoid tearing the fruit and making the marmalade cloudy.
- Remove the pith from the oranges: The pith is the white part of the orange peel. It is bitter and can make the marmalade taste bitter as well. Use a small knife to carefully remove the pith from the oranges.
- Cut the oranges and blueberries into small pieces: This will help them cook evenly and release their juices.
- Use a large pot to make the marmalade: The marmalade will bubble and expand as it cooks, so you need a pot that is large enough to accommodate it.
- Cook the marmalade over medium heat: This will help prevent the marmalade from burning.
- Stir the marmalade frequently: This will help prevent the marmalade from sticking to the pot and burning.
- Test the marmalade for doneness: The marmalade is done when it reaches a temperature of 220 degrees Fahrenheit or when a small amount of marmalade placed on a cold plate wrinkles when pushed with your finger.
Conclusion:
Orange blueberry marmalade is a delicious and versatile condiment that can be enjoyed on toast, scones, or muffins. It can also be used as a glaze for chicken or fish, or as a filling for pies and tarts. With a little planning and effort, you can easily make your own orange blueberry marmalade at home.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
