ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Spicy Blueberry-Citrus Marmalade

Yield Makes 5 (1/2-pint) jars

Ingredients

  • 1 orange
  • 1 lemon
  • 1 lime
  • 2 cups water
  • 1/2 teaspoon crushed dried red pepper
  • 2 cups fresh blueberries*
  • 2 cups sugar

How to Make It

  1. Cut rinds from citrus fruit into thin strips. Set aside.

  2. Squeeze juice and pulp from orange, lemon, and lime into a bowl. Set aside.

  3. Bring rind strips, 2 cups water, and red pepper to a boil in a saucepan. Cover, reduce heat, and simmer 25 minutes or until rinds are very tender.

  4. Add blueberries, sugar, and citrus pulp and juice to saucepan. Bring to a full rolling boil; boil, uncovered and stirring often, 15 minutes or until a gel forms. Remove from heat; skim off any foam.

  5. Pour hot mixture immediately into hot, sterilized jars, filling to 1/4 inch from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands.

  6. Process in boiling water-bath 10 minutes.

  7. *2 cups frozen blueberries, thawed, may be substituted.