Zesty Blueberry Orange Marmalade with Fresh Citrus
Blueberry Marmalade
A bright, citrusy twist on blueberry jam featuring tangy orange zest and sweet summer berries.
Nutrition (per serving)
There is something truly magical about the way blueberries transform when simmered with sugar and bright citrus. Unlike a standard jam, this marmalade features delicate ribbons of orange zest that provide a sophisticated, slightly bitter edge to balance the deep sweetness of the summer berries. It is the kind of preserve that makes a simple piece of morning toast feel like a luxury, bringing a burst of sunshine to your breakfast table any time of year.
I love making a batch of this when blueberries are at their peak, but honestly, it is just as wonderful with frozen berries in the winter months. Whether you are dolloping it over warm, buttery scones, spreading it on a sharp cheddar grilled cheese, or gifting a handmade jar to a friend, this recipe is a staple in my pantry for its vibrant color and incredible depth of flavor. It is a simple process that yields a result far superior to anything you will find on a grocery store shelf.
Ingredients
- Fresh or frozen blueberries:4 cups
- Granulated sugar:2.5 cups
- Large navel orange (zested and juiced):1 piece
- Lemon juice:1 tbsp
- Butter (to reduce foaming):1/2 tsp
Instructions
-
Thoroughly wash the blueberries and remove any lingering stems or debris.
-
Using a vegetable peeler, remove the bright orange zest from the orange in wide strips, avoiding the white bitter pith. Slice these strips into very thin, julienned ribbons.
-
In a large, heavy-bottomed pot, combine the blueberries, julienned orange zest, orange juice, lemon juice, and sugar.
-
Place the pot over medium-high heat and stir constantly until the sugar has completely dissolved.
-
Add the butter if using; this helps keep the foam to a minimum as the mixture boils.
-
Bring the mixture to a rolling boil, then reduce the heat to medium. Simmer for about 35 to 45 minutes, stirring frequently to prevent sticking.
-
To test the set, place a small spoonful of the marmalade on a chilled plate. Let it sit for a minute, then push it with your finger; if it wrinkles, it is ready.
-
Remove from heat and let it sit for 5 minutes before ladling into sterilized jars, leaving about 1/4 inch of headspace.
-
Allow the jars to cool completely at room temperature before storing in the refrigerator.
Tips & Notes
- For a firmer set, you can add a tablespoon of fruit pectin, though the natural pectin in the citrus and blueberries should be enough if simmered long enough.
- If you prefer a smoother texture, use a potato masher to lightly crush some of the blueberries while they simmer.
- Always use a heavy-bottomed pot to ensure even heat distribution and prevent the sugar from scorching.
