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Who does not love a good tart marmalade?
I have found that with most of my jams I am mixing in other ingredients and turning they are turning out so delicious.
Ingredients4 Clementine’s a heaping cup pulp (2 cups)
1 Meyer Lemon & 1 Clementine thinly sliced
¾ cup of water and 3/4 cup lemon juice
1/8 tsp baking soda
3 cups of blueberries
One packet of liquid pectin
5 cups of sugar
Will yield app. 10 - 8 oz jelly jars
Having all your ingredients ready to add makes the jam process so much more delightful
PreparationWash your fruit then peel and cut the clementine & lemon. I like to keep it a bit chunky, but you can cut your pulp to your own taste. Save one clementine and the lemon for peel's
Cut your lemon into thin slices. Chop the lemon and Clementine’s slices into quarters. Theses are the rinds you can leave the pulp on it all goes to the same place. This is what gives your marmalade the tangy taste.
Take the sliced lemon and clementine and add the water, lemon juice and baking soda bring to a boil then simmer for 20 minutes or so stirring it while it is a brewing.
Add clementine pulp, blueberries to the simmering pot. Bring the mix to a rapid boil one that can not be stirred down. Now add your pectin stirring until it comes back to a rapid boil.
Now add you 5 cups of sugar and bring it back to a rolling boil, you will get a small amount of foam on the top not to worry this will be skimmed off prior to putting it in the jars.
Take the pot off the heat skim the foam and fill you jars ¼ inch from the top. Wipe the rims of your jars clean. Do make sure you prep your lids.
Add cap on the lids and the bans and give them a well deserved bath for 15 minutes. Now when you take them out let them sit over night. Prior to storing the jars remove the twist part of the lid, make sure the jar's have sealed. Store in a cool and dry place you have made some delicious blueberry marmalade enjoy. Remove the bands when storing. Replace once you have opened the jar.
Always be safe and follow the rules