Blueberry Lemon Marmalade

Blueberry lemon marmalade is a true marmalade with thin ribbons of lemon peel throughout, not just a jam with citrus flavor. The blueberries add color and sweetness while the lemon brings that classic bittersweet marmalade character.

Blueberries and lemon work wonderfully together and they’re spectacular in this simple mixed fruit marmalade. You can use regular lemons if you love that classic marmalade bite, or meyer lemons if you want a milder flavor.

The method is the same as my strawberry marmalade: quarter and slice the citrus thin, soak overnight, then simmer until tender before adding the fruit and sugar. The overnight soak is essential for tender peel and balanced flavor.

This recipe uses no added pectin. The overnight soak softens the peel and draws out bitterness, while the long simmer extracts natural pectin from the citrus. It’s the traditional way to make marmalade, and it results in a softer, more old-fashioned set than you get with commercial pectin.

Ingredients

This is a traditional no-pectin marmalade that relies on the natural pectin in the citrus peel. The overnight soak softens the peel and pulls out pectin, while the blueberries add color, gentle sweetness, and a bit of their own pectin to support the set.

• Lemons: These are the backbone of the marmalade, providing both flavor and the natural pectin that sets the preserve without any added commercial pectin. Look for lemons that feel heavy for their size with smooth, thin skins (thicker-skinned lemons mean more pith and a more bitter result). Organic or untreated lemons are ideal since you’re using the whole peel, but if you can only find conventional lemons, scrub them well with hot water and a vegetable brush to remove any wax coating before slicing. Meyer lemons will give you a sweeter, more floral marmalade with less of the classic bitter bite, and I have a separate Meyer Lemon Marmalade recipe if that’s what you’d prefer to work with. For a plain version without the blueberries, my Lemon Marmalade recipe walks through the same basic technique.
• Blueberries: Add color, mild sweetness, and a bit of their own natural pectin that supports the set. Fresh or frozen both work well, and frozen actually break down a little faster which can be helpful when you want the berries to dissolve into the marmalade rather than stay whole. Wild blueberries (the small ones) will give you a more intense flavor than cultivated berries if you can find them.
• Water: Used twice in this recipe, once to soak the sliced peels overnight (which softens them and helps draw out pectin) and again during the simmering stage to cook everything down to a spreadable consistency. Tap water is fine here unless yours is heavily chlorinated or has a strong mineral taste, in which case filtered is a better choice.
• Granulated Sugar: Does more than just sweeten the marmalade. Sugar is what allows the preserve to gel properly alongside the natural pectin, and it also acts as a preservative for shelf stability. I don’t recommend reducing the sugar in a traditional no-pectin marmalade because the ratio is part of what makes the set work. If you want a lower-sugar option, you’d need to switch to a recipe formulated with low-sugar pectin (like my Low-Sugar Orange Marmalade, which uses the same general approach but with added pectin).

Step by Step Instructions

This is a multi day recipe, so don’t start prepping your waterbath canner until the final marmalade cook.

Prepare and Soak the Lemons

Wash and scrub the lemons thoroughly with hot water to remove any wax coating. Quarter each lemon lengthwise, then slice each quarter crosswise into very thin slices, about ⅛ inch thick. Remove and discard any seeds as you go.

Place the sliced lemons in a large bowl and cover with water. Let soak overnight (or at least 8 hours) at room temperature. This softens the peel and reduces bitterness.

Drain the soaking water and discard.

Simmer the Citrus

Transfer the lemon slices to a large, heavy saucepan and add 2 cups fresh water. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for about 10 to 15 minutes, stirring occasionally, until the peel is very tender.

Once tender, add the blueberries and sugar to the saucepan, stirring until the sugar dissolves.

Cook to Gel Point

Increase heat and bring to a full rolling boil, stirring frequently to prevent scorching.

Continue cooking until the marmalade reaches the gel point (220°F at sea level) or passes the cold plate test. This typically takes 8 to 10 minutes of boiling. Skim off any foam.

Fill Jars

Ladle the hot marmalade into prepared jars, leaving ¼ inch headspace. Wipe rims clean, center lids on jars, and apply bands to fingertip tight.

Canning Blueberry Lemon Marmalade

Without canning, blueberry lemon marmalade will keep in the refrigerator for up to 3 weeks or in the freezer for up to a year. For shelf-stable storage, process the filled jars in a boiling water bath.

Prepare your water bath canner while the marmalade is cooking. Lower the filled jars into the canner, making sure they’re covered by at least 1 inch of water. Process for 10 minutes for half pints, adjusting for altitude as noted below.

After processing, turn off the heat and let the jars stand in the canner for 5 minutes before removing. Let jars cool undisturbed on a towel-lined counter for 12 to 24 hours. Check seals before storing.

Serving Ideas

This marmalade is wonderful on toast, biscuits, and scones, where the visible lemon peel adds both flavor and texture. The slight bitterness makes it especially good with rich, buttery pastries and croissants.

Use it as a glaze for pound cake, cheesecake, or tarts where the deep purple color looks stunning. It’s also delicious stirred into plain yogurt or spooned over vanilla ice cream.

Blueberry Lemon Marmalade FAQs

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How to Make Marmalade (With Any Citrus)

Blueberry Canning Recipes

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