Lemon marmalade, tinted pink with blueberries, lovely on scones, toast, or muffins and a welcome holiday gift.
By Carol Egbert
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:
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Blueberry Lemon Marmalade
- Total Time: 40 minutes
- Yield: 8 small jars 1x
Description
Lemon marmalade, tinted pink with blueberries, lovely on scones, toast, or muffins and a welcome holiday gift.
Ingredients
- 4 lemons
- 1.5 litres water
- 650g castor sugar
- 150g blueberries, fresh or frozen
Instructions
- Scrub lemons, remove pips and cut lemons, including the peel, into thin slices.
- Combine lemons, lemon juice and water, cover and put in a cool place overnight to soften rind.
- The following day, simmer the water and fruit mixture for 20 minutes. Cover and put in a cool place overnight.
- On the third day, cook marmalade, in two batches, by combining half of the lemon mixture, half of the castor sugar and half of the blueberries. Boil the mixture until it reaches 105ºC. Remove any scum that has formed and pour into small preserving jars while still hot.
- Store in a cool cupboard. Refrigerate after opening.
Notes
Although marmalade takes 3 days to makes, the lemons are on their own for nearly all of that time. The actual cooking given is an approximation. I use a thermometer to determine when the marmalade is done, you can also test the marmalade by putting a teaspoon of it on a saucer and chilling it it for a few minutes to see if it will set.
Raspberries or chopped strawberries can be substituted for the blueberries.
- Cook Time: 40 mins
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.
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
Hello, Can this be canned in a hot water bath? I am thinking 10 minutes? Thank you,
Joy
Yes indeed, it can (pun intended)! :)