This time of the year, my kitchen is a workshop for making holiday gifts. I’ve begun with lemons. Lemons are sunny, a versatile fruit that can be used to create sweet or savory treats. I made blueberry-lemon marmalade to give to Jeanine, a baker – friend, who will appreciate the delicately tinted, pink topper for her homemade scones.
Don’t be discouraged by the fact that marmalade making is a three day affair – it doesn’t need you attention, just time to soften the lemon rind. Here’s how I did it: 
Blueberry Lemon Marmalade
- Total Time: 3 days
- Yield: 8 small jars 1x
Description
A delightful blueberry lemon marmalade, tinted pink and perfect as a topping for scones, toast, or muffins. Makes a thoughtful holiday gift.
Ingredients
- 4 lemons
- 1.5 litres water
- 650g castor sugar
- 150g blueberries, fresh or frozen
Instructions
- Scrub the lemons thoroughly to remove any wax or dirt.
- Remove the pips from the lemons and cut them, including the peel, into thin slices.
- Combine the sliced lemons, lemon juice, and water in a large pot. Cover and let it sit in a cool place overnight to allow the rind to soften.
- The following day, bring the mixture to a simmer over medium heat. Cook for about 40 minutes, stirring occasionally, until the lemon rind is very soft.
- Add the castor sugar and blueberries to the pot. Stir until the sugar is completely dissolved.
- Increase the heat and bring the mixture to a rapid boil. Continue boiling, stirring frequently, until the marmalade reaches the setting point. This can be checked by placing a small amount on a cold plate; if it wrinkles when pushed with a finger, it’s ready.
- Once the marmalade has reached the desired consistency, remove it from the heat and let it cool slightly.
- Ladle the marmalade into sterilized jars, seal, and let them cool completely before storing.
Notes
Although marmalade takes 3 days to make, the lemons are on their own for nearly all of that time. Use a thermometer to determine when the marmalade is set. Store in a cool, dark place and refrigerate after opening. This marmalade pairs beautifully with baked goods like scones and muffins.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Condiment
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 12
- Sodium: 1
- Fat: 0
- Carbohydrates: 13
- Fiber: 1
- Protein: 0
- Cholesterol: 0
Hello, Can this be canned in a hot water bath? I am thinking 10 minutes? Thank you,
Joy
Yes indeed, it can (pun intended)! :)
Carol, I was searching for you on the web. Some years ago when we were passing through Norwich, I would buy some of your lovely prints, etc. at the Farmers Mkt.
I was wondering if you still have/ sell the little journals? the one we have had leeks on the cover and it my husband’s garden journal, now nearly filled to capacity.
Would love another one or two!
Thanks, Grace
I made a double recipe of this with Meyer lemons and got excellent results! So delicious – thanks for the recipe! :)
Thanks for being in touch. Meyer lemons are lovely, unfortunately
they rarely make it to Vermont.