Blueberry Orange Marmalade

1. 1

   Squeeze juice from orange and lemon, including any pulp. Discard seeds and set juice aside. Slice rinds into very thin slices. Place rinds, water and cinnamon in a large stainless steel or enamel saucepan. Bring to a boil over high heat, reduce heat, cover and boil gently for 25 minutes or until rinds are very tender. Remove and discard cinnamon stick.

2. 2

   Add blueberries and reserved juice; return to a boil, cover and boil gently for 10 minutes.

3. 3

   Add sugar; bring to a boil and boil rapidly, uncovered, until mixture will form a gel, about 15 minutes, stirring frequently. Remove from the heat.

4. 4

   Ladle into sterilized jars and process as directed.

* Per serving · 4 servings · Values may vary.

No additional tips available.