Best 3 Orange Blueberry Marmalade Recipes
Orange blueberry marmalade is a delicious and versatile spread that can be enjoyed on toast, scones, or even as a glaze for chicken or pork. It's also a great way to use up fresh oranges and blueberries when they're in season. Making orange blueberry marmalade is surprisingly easy, and it only takes a few simple ingredients. In this article, we'll provide you with a step-by-step guide to help you create the perfect batch of orange blueberry marmalade.
Here are our top 3 tried and tested recipes!
ORANGE-BLUEBERRY MARMALADE
Steps:
- Using a vegetable peeler, remove the zest of the oranges and lemons. Cut the zest pieces into thin slices, then finely chop or grind and set aside. Peel the remaining white part of the peel from the fruit and discard. Chop the fruit pulp, reserving any juice and set aside. Place the zest and 1 1/2 cups water in a medium saucepan over high heat and bring to a boil. Reduce the heat, cover and simmer for 20 minutes, stirring occasionally. Add the reserved fruit pulp and juice, cover and simmer on low heat for an additional 7 minutes. Add the blueberries and simmer for 3 more minutes. Stir the sugar into the fruit in the saucepan. Bring the mixture to a full rolling boil and cook exactly 1 minute, stirring constantly. Stir in the pectin. Remove from the heat and skim off any foam with metal spoon. Serve at room temperature.
ORANGE MARMALADE BLUEBERRY BREAD
Juicy blueberries drenched in orange juice, orange zest and orange marmalade-this quick bread is perfect to serve as is, or spread individual slices with cream cheese. Sometimes, as a special treat, I stir a little additional marmalade into softened cream cheese to use as a topping. -Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Time 1h
Yield 1 loaf (16 slices).
Number Of Ingredients 11
Steps:
- In a large bowl, combine the flour, sugar, orange zest, baking powder, salt and baking soda. Whisk the egg, orange juice and oil; stir into dry ingredients just until moistened. Fold in blueberries and 1/2 cup marmalade. , Transfer to a greased 9x5-in. loaf pan. Bake at 350° until a toothpick inserted in the center comes out clean, 45-50 minutes. Cool for 15 minutes before removing from pan to a wire rack. Spoon remaining marmalade over top.
Nutrition Facts : Fat 4 g fat (trace saturated fat), Cholesterol 13 mg cholesterol, Sodium 132 mg sodium, Carbohydrate 37 g carbohydrate, Fiber 1 g fiber, Protein 2 g protein.
ORANGE-BLUEBERRY MARMALADE
Oh my this is good! Recipe courtesy of Bobby Flay. He served this on his Black Pepper biscuits and I did too. Biscuits are also good with Onion Jam. My mouth waters and I type this. :D Enjoy!
Provided by Patty Ward
Categories Spreads
Time 25m
Number Of Ingredients 8
Steps:
- 1. Using a fruit peeler remove the zest of the oranges and lemons. Cut the zest pieces into thin slices, then finely chop or grind and set aside. Peel and discard remaining white part of the peel from fruit. Chop fruit pulp, reserving any juice and set aside. Place the peels, water and baking soda in a saucepan. Bring to a boil over high heat. Reduce the heat, cover and simmer for 20 minutes stirring occasionally. Add the reserved fruit and juice and cover. Simmer additional 10 minutes.
- 2. Stir the 6 cups sugar into the prepared fruit in the saucepan. Add the butter to reduce foaming. Bring mixture to a full rolling boil on high heat sirring constantly. Stir in pectin. Return to a boil and boil exactly 1 minute, stirring constantly. Remove from heat and skin off any foam with a metal spoon.
- 3. Toss the blueberries with honey. Place into a small saucepan and cook over medium heat for 1 minute. Scoop out blueberries and add to jam. Reduce liquid to a syrup and stir into the finished marmalade. Serve at room temperature.
- 4. For the Black Pepper Biscuits - Check out my recipe for them.
Tips:
- Select ripe and flavorful oranges and blueberries: The quality of your fruit will greatly impact the taste of your marmalade. Choose oranges that are heavy for their size and have a deep orange color. Blueberries should be plump and deep blue.
- Use a sharp knife to cut the oranges and blueberries: This will help to prevent the fruit from tearing and will make it easier to remove the zest and juice.
- Remove the zest from the oranges before juicing them: The zest is the flavorful outer layer of the orange peel. It adds a bright citrus flavor to the marmalade.
- Cook the marmalade in a heavy-bottomed pot: This will help to prevent the marmalade from scorching and will ensure that it cooks evenly.
- Stir the marmalade frequently while it is cooking: This will help to prevent the fruit from sticking to the bottom of the pot and will also help to distribute the heat evenly.
- Use a candy thermometer to test the temperature of the marmalade: The marmalade is ready when it reaches a temperature of 220°F (105°C).
- Let the marmalade cool slightly before canning it: This will help to prevent the jars from cracking.
Conclusion:
Orange blueberry marmalade is a delicious and versatile spread that can be enjoyed on toast, muffins, scones, or pancakes. It can also be used as a glaze for chicken or fish, or as a filling for pies and tarts. With a little planning and effort, you can easily make your own orange blueberry marmalade at home.
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