Blueberry Meyer Lemon Marmalade


1 lb meyer lemons (about 4) scrubbed well

2 lbs blueberries, rinsed

2 tbsp fresh lemon juice

1 1/2 cups sugar


Sterilize the jars and keep them hot in your canning pot. Place a small plate in the freezer to chill and put all of the flat lids in a heatproof bowl. Set aside.

Cut the bottom and top off each meyer lemon. Cut the lemon into segments, keeping the peel on. Reserve all the lemon seeds and membranes and set aside. Cut the lemons into 1/4th inch chunks. Put the lemon membranes and seeds into a jelly bag or cheesecloth and tie shut. Set everything aside.

Place the blueberries, lemon juice and sugar into a large preserving pot {I use my Le Creuset dutch oven for this}. Bring to a simmer, stirring frequently, and continue to cook until the juices are just deep enough to cover the blueberries - about 5 minutes. Pour into a colander placed over a large bowl to catch the juice. Gently stir the fruit to release more juice, then pour just the juice back into the pot. Reserve the fruit for later.

Bring the juice to a boil over high heat. Add the lemons and the bag with the lemon trimmings. Boil, stirring occasionally, until the syrup has reduced and registers 220 degrees on a candy thermometer - this should take about 15 minutes. jenna's note: my syrup never reached 220 degrees but reduced a ton and got really thick. I took it off the heat at around 215 degrees.

Add the blueberries back to the syrup and bring to a simmer. Cook for another 5-8 minutes, or until a small spoonful of the jam placed on your chilled plate thickens. jenna's note: this took about 6 minutes for me. I dropped a small bit onto my chilled plate and returned the plate to the freezer for a minute. After one minute, it had slightly thickened up so it was no longer "runny". It will not just don't want it to be super runny when you tilt the chilled plate.

When marmalade thickens, remove from heat. Ladle boiling water from the canning pot into the bowl with your lids. Using a jar lifter, carefully remove the hot sterilized jars from the hot water in your pot. Pour out all the water from the jars and place the jars on a clean dishcloth.

Ladle the hot marmalade into the jars, leaving 1/4" headspace {this is WAY easier if you have a simple funnel tool like I have in the photo above. You can get them for really cheap at any hardware store}. Place a flat lid on each jar and gently screw on the band - just finger-tight. If you tighten too much the jars will not seal.

Place all the jars back into your canning pot and crank the heat to high. When the water starts to rapidly boil, set your timer for 5 minutes. After 5 minutes, remove the jars from the boiling water using a jar lifter. Place on the dishcloth and do not disturb for 12 hours. jenna's note: I don't really adhere to the "12 hour rule". I let the jars cool for an hour then I check to make sure they all have sealed before I label and put away in dry storage.

Correctly sealed jars will have a concave top - you should not be able to push down at all on the lid. If a jar did not seal, the marmalade is still good --- just place in the fridge. Sealed jars will stay good for about a year sealed at room temperature.