This time of the year my kitchen is a workshop for making Christmas gifts.
Lemons are sunny, versatile fruit that can be used to create sweet and savory treats. Blueberry lemon marmalade is the first of three lemon gifts from my holiday the kitchen.
I made this marmalade for Jeanine, a baker – friend, who will appreciate this delicately tinted pink topper for her homemade scones. Here’s how I made it:
Blueberry Lemon Marmalade
I used a vegetable brush to scrub four lemons before I cut them in half and removed the seeds. I used my sharpest knife to cut the lemons, including the peel, into very thin slices to make two cups of fruit and juice. I put the fruit and juice and six cups of water into a pot, covered it and put it in the unheated pantry over night to soak and soften the rind.
The following morning, I simmered the water and fruit mixture for 20 minutes and then put it back in the pantry. On the third day, I divided the marmalade into four two-cup batches. For each batch of fruit and juice I added one and a half cups of sugar and half a cup of frozen blueberries and boiled the mixture until an instant read thermometer reached 220 degrees F.
I poured the marmalade into eight half-pint jars that had been rinsed in scalding water and drained just before they were filled. I put lids on the jars and then sealed them by processing in boiling water for five minutes. When the marmalade had cooled, I labeled the jars and put them on a shelf in the pantry where they will wait until I’m ready to wrap them.
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Blueberry Lemon Marmalade List
- 4 lemons
- 1 1/2 c sugar
- 1/2 c blueberries
I made the blueberry lemon marmalade this week and it is delicious! Thank you for sharing the recipe.
I tried my hand this year at making rosemary-marinated olives and my own pickled eggs for a couple of relatives who like either of those.
This marmalade sounds amazing! Now that I’ve got a whack of mason jars, I should probably think of my next moves for canning
Cheers!
Thanks for visiting – have you posted about the rosemary – marinated olives? they sound yummy!