I had the same problem...I have cooked it for an hour and it is just like a thin syrup. I agree that the flavor is good.. I have to think of something to thicken it with.. maybe tapioca.. I made this the second time and came out somewhat thicker. Cooked the citrus and peppers until there was no liquid left in the pan. I love the flavor and have found that it works for other things.. love it on pork chops or tenderloin. Its good drizzled over vanilla ice cream. it also works on crackers and cheese. I will make it again and add a little more red pepper flakes.
Spicy Blueberry-Citrus Marmalade
Yield: Makes 5 (1/2-pint) jars
- 1 orange
- 1 lemon
- 1 lime
- 2 cups water
- 1/2 teaspoon crushed dried red pepper
- 2 cups fresh blueberries*
- 2 cups sugar
- Cut rinds from citrus fruit into thin strips. Set aside.
- Squeeze juice and pulp from orange, lemon, and lime into a bowl. Set aside.
- 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.
- 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.
- 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.
- Process in boiling water-bath 10 minutes.
- *2 cups frozen blueberries, thawed, may be substituted.
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