Small Batch - Blueberry Orange Marmalade
1 small orange
2 cups water
1 cinnamon stick, about 3 inches long
2 cups fresh or frozen wild blueberries
2 cups granulated sugar
3 Pint Jars
Squeeze juice from orange and lemon, including any pulp. Discard seeds and set juice aside. Slice the rinds into very thin slices. Place rinds, water and cinnamon in a large stainless steel or enamel saucepan.
Bring to boil over high heat, reduce heat, cover and boil gently for 25 minutes or until rinds are very tender. Remove and discard cinnamon stick. Add blueberries and reserved juice; return to boil, cover and boil gently for 10 minutes.
Add sugar; bring to a boil.
and boil rapidly, uncovered, until mixture will forms a gel, about 15 minutes, stirring frequently.
Do the freezer test to make sure the marmalade gels. For the freezer test, place a plate in the freezer ahead of time. Test for gel formation by putting a spoonful of hot fruit mixture on the chilled plate. While you're doing this remove the saucepan from the heat source to prevent overcooking. If the mixture is sufficiently cooked, it will form a gel that moves slowly as the plate is tilted. If it runs off the plate, cook for another 2 minutes and repeat until freezer test indicates a gel is formed.
Remove from heat. Ladle into hot jars. Add lid and rings, and process the jars in a boiling water bath for 10 minutes. If you live in a higher altitude or need more detailed instructions on water-bath canning, please refer to the instructions at the National Center for Home Preservation or Ball Blue Book of Preserving.
Recipe Adapted from: The Complete Book of Small-Batch Preserving by Ellie Topp and Margaret Howard.
Photos by: Diane Baker for Canning and Cooking at Home