Description
A delightful blueberry lemon marmalade, tinted pink and perfect as a topping for scones, toast, or muffins. Makes a thoughtful holiday gift.
Ingredients
Units
Scale
- 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