Maxine's Recipe ~ Spiced Blueberry Marmalade

Spiced Blueberry Marmalade 

Makes 5  half pints

1  Orange

1  lemon

¼  C frz orange juice

¼  C frz lemon juice

4  C fresh blueberries

3  C sugar

⅛  t cinnamon

dash nutmeg

<1>  Cut thin slice from each end of orange & lemon & discard.  Score through the peel in 4 places & gently remove.  Lay each piece flat & cut away ½ of the white pith.  Cut peel in very find shreds ⅛” by 1 ½”.  Place zest in shallow pan with 1 ½  C water.

Boil - cover & cook on high heat for 10 min.  (Watch!  Can burn)

<2>  Meanwhile, remove pulp from the orange & lemon from the membranes & add to the peel.  Squeeze membranes to extract any juice & add the orange & lemon juice.  Cover & cook over med. heat for 15 min. more. 

Add blueberries, sugar & cinnamon & nutmeg to the citrus mixture.  Bring to a boil & continue cooking uncovered for 20 min.  The blueberries will pop open & mixture will begin to thicken slightly & appear glossy.

<3>  Turn off heat - put small amount of marmalade in saucer & place in freezer for 5 min.  If it wrinkles as a whole (not just skin on the top)  when pushed to one side w/ finger it’s ready - don’t overcook - will thicken.  Put in jars, seal - hot water bath 5 min.

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