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Blueberry Lemon Marmalade
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5 from 1 vote

Blueberry Lemon Marmalade

Blueberry lemon marmalade combines tart citrus peel with sweet blueberries in a no-pectin preserve. A true marmalade with dramatic purple color and classic bittersweet flavor.
Prep Time8 hours
Cook Time30 minutes
Canning Time10 minutes
Total Time8 hours 40 minutes
Course: marmalade
Cuisine: American
Keyword: blueberry canning recipes
Servings: 24 servings (about 3 half pint jars)

Equipment

Ingredients

  • 1 lb lemons about 4-5 medium, washed and scrubbed (Meyer lemons if available)
  • 2 cups water for simmering (plus more for soaking)
  • 2 cups blueberries fresh or frozen
  • 2½ cups granulated sugar

Instructions

  • Wash and scrub lemons with hot water. Quarter each lemon lengthwise, then slice each quarter crosswise into very thin slices (about 1/8 inch). Remove and discard seeds.
  • Place sliced lemons in a large bowl and cover with water. Let soak overnight (at least 8 hours) at room temperature to soften peel and reduce bitterness.
  • Drain soaking water and discard. Transfer lemon slices to a large heavy saucepan with 2 cups fresh water. Bring to a boil, reduce to simmer, and cook 10-15 minutes until peel is very tender.
  • Add blueberries and sugar, stirring until sugar dissolves. Increase heat and bring to a full rolling boil, stirring frequently.
  • Continue cooking until marmalade reaches 220°F or passes the cold plate test (8 to 10 minutes). Skim foam.
  • Ladle hot marmalade into prepared jars, leaving 1/4 inch headspace. Wipe rims, center lids, and apply bands to fingertip tight.
  • Process in a boiling water bath canner for 10 minutes for half pints, adjusting for altitude. Let stand in canner 5 minutes before removing.

Notes

This recipe is adapted from "That's My Jam" by Lindsay Landis. The original calls for Meyer lemons, which are sweeter and less bitter than regular lemons. Both work beautifully.

Don't Skip the Overnight Soak

The overnight soak softens the peel and draws out bitter compounds. It also helps extract natural pectin. Skipping this step results in tough, overly bitter peel.

Testing for Gel

The gel point is 220°F at sea level. Use the cold plate test: place a spoonful on a chilled plate and push with your finger. If it wrinkles and holds its shape, it's ready.

Altitude Adjustments

  • 0 to 6,000 feet: 10 minutes
  • Above 6,000 feet: 15 minutes

Nutrition

Calories: 93kcal | Carbohydrates: 24g | Protein: 0.3g | Fat: 0.2g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 2mg | Potassium: 36mg | Fiber: 1g | Sugar: 22g | Vitamin A: 11IU | Vitamin C: 11mg | Calcium: 6mg | Iron: 0.2mg