I don’t know about you but do you ever go through certain phases? I do, whether its food or a tv show I can’t stop watching, now I’ve got the preserving bug. I’ve always been interested in preserving but in the last week or so it’s really taken a hold. So much so that I’ve been scouring Amazon looking for books to bulk up my collection with.
One of things that can be off-putting when it comes to making jams and marmalade is the quantities. It’s not so bad if you grow your own vegetables and fruits and have a glut to use up, but when it comes to buying fruit in bulk it can get expensive. I recently bought a book called The Complete Book Small Batch Preserving – Ellie Topp and Margaret Howard. This book is filled with jams, marmalade, sauces, chutney’s, pickles and condiments and the great thing about it is that the ingredients and yield size is a decent size, not too much or too little.
From this recipe I gained three, 8 ounce jars plus a generous amount to spread on some toast and I didn’t need that many ingredients either. In the past I’ve encountered problems with setting and knowing whether it had reach setting point or not. I watched various methods of testing for setting point on Youtube and now have mastered it. My marmalade set beautifully and by gees it tastes gorgeous.
To test for setting point I use a very simple method. Once you reach the time in the recipe where it say’s it should be set then I start testing at regular intervals. Grab a cold, metal dessert spoon and dip it in your pan, if the juices run of in drips then it’s not ready, if it falls off in a sheet, where it drips of together then it’s done. Here’s the link to the video I watched to see this method in action CLICK HERE
So this marmalade, blueberry and orange. It’s divine, not too sweet but just the right amount of sweetness. Strands of both orange and lemon peel streak throughout the vivid bluey purple marmalade made by juicy blueberries. A touch of cinnamon can be found as well as citrusy notes. All in all it took me around 1 hour to have this made and jarred, I enjoyed it warm on a nice slice of crusty bread.
Whatever way you enjoy marmalade this one of worth a try, if you like marmalade and if you like blueberry jam then this is a marriage made in heaven. Make the most berries like I am and preserve some of summer’s produce to enjoy on a gloomy and not so summery day.
Blueberry & Orange Marmalade
An unusual twist on a classic marmalade with the juicy addition of fresh blueberries.
- 1 Large Orange
- 1 Large Lemon
- 500 ml Water
- 1 Cinnamon stick
- 400 grams Fresh blueberries
- 400 grams Caster sugar
1. Squeeze the juice from both the orange and lemon into a bowl and set aside. Remove any pulp and pith and thinly slice the rinds. Place the rinds, water and cinnamon into a large saucepan or preserving pan. Bring to a boil over a high heat, reduce the heat, cover and boil gently for 25 minutes or until the rinds are very tender.
2. Remove from heat and discard the cinnamon stick then add the blueberries and both orange and lemon juice. Return to the boil, cover and boil gently for 10 minutes.
3. Add the sugar, return to the heat, uncovered and boil rapidly until mixture forms a gel. This should take around 20-30 minutes, but keep a close eye on it.
4. Spoon into sterilized jars place a wax disc on top, seal and leave till cold and label.
- Recipe adapted from The Complete Book Small Batch Preserving - Ellie Topp & Margaret Howard
- Keep the opened jars in the refrigerator.