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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
Cuisine: Southern & Soul
     Serving Size: 9 - Change
Nutritional Facts
Servings Per Recipe: 9

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Blueberry Marmalade

Date Added: December 07, 2009


1 Orange slices
1 Lemon juice of
2 Cups Water Heated To 105F
2 Cups Fresh Blueberries washed and dried
1 Unit Fruit Pectin
6 Cups Sugar confectioner'
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1. Cut orange and lemon into quarter; slice quarters thinly into a preserving kettle including juices; add water; cover kettle; bring mixture to boil over high heat; reduce heat slightly; simmer for 30 minutes.

2. Crush blueberries; add to kettle; add pectin crystals; bring to a hard boil over high heat; stirring continuously.

3. Stir in sugar all at once; bring mixture to a full rolling boil; boil hard for 1 minutes,stirring continuously.

4. Remove kettle from heat; cool for about 7 minutes, skimming off foam with a metal spoon and stirring occasionally.

5. Ladle into hot sterilized jars, leaving 1/2 inch headspace, seal with melted paraffin wax, cover with clean lids.

6. Store in a cool, dark, dry,place. Makes 9 1/2 pint jars.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Blueberries, Natural Sweeteners, Oranges, Citric Acid allergies.
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