Blueberry Lemon Marmalade
Recipe Type: Preserves
Cook Time: 
Total Time: 
Serves: 8 small jars
Lemon marmalade, tinted pink with blueberries, lovely on scones, toast, or muffins and a welcome holiday gift.
  • 4 lemons
  • 1.5 litres water
  • 650g castor sugar
  • 150g blueberries, fresh or frozen
  1. Scrub lemons, remove pips and cut lemons, including the peel, into thin slices.
  2. Combine lemons, lemon juice and water, cover and put in a cool place overnight to soften rind.
  3. The following day, simmer the water and fruit mixture for 20 minutes. Cover and put in a cool place overnight.
  4. 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 105ÂșC. Remove any scum that has formed and pour into small preserving jars while still hot.
  5. Store in a cool cupboard. Refrigerate after opening.
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.
Recipe by Honest Cooking at