BLUEBERRY MARMALADE
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
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.
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