Blueberry Marmalade is a low-sugar cooked marmalade made with Pomona’s Pectin. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener. See below for where to buy.
This recipe was first sent to us by Terry Orr of Maine. He said: “I’m a first year jam maker at 71 and have become addicted. My wife and I canned 200 +/- jars of produce each year. She passed away January 2011. She was the brains behind the whole operation.
“I used the next to last jar of strawberry freezer jam in the spring and thought I’d give jam-making a try. I’ve been a berry picking junky ever since.
“Now I’ve fallen in love with Blueberry Marmalade. I made seven batches and unfortunately only found out about Pomona’s Pectin after the fifth batch. I’m sold!”
We worked with Terry to re-make the recipe from a high-sugar to a low-sugar marmalade, and the result is quite delicious. Thanks so much for getting in touch with us, Terry.
Yield: 5 to 6 cups
Before You Begin:
Prepare calcium water. To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well. Extra calcium water should be stored in the refrigerator for future use.
Blueberry Marmalade Ingredients
6 cups whole blueberries, divided
1 large lemon
1 medium orange
¾ cup water
3 teaspoons calcium water
1 cup sugar (see Note below)
3 teaspoons Pomona’s pectin powder
Blueberry Marmalade Directions
1. Wash jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use. Place lids in water in a small sauce pan; cover and heat to a low boil. Turn off heat and keep lids in hot water until ready to use.
2. Wash and measure blueberries. Put into large bowl and set aside.
3. Wash and peel lemon and orange. Save the peel from both and scrape the white pith off the back of the peel. Thinly slice the peel into strips about 1/8 inch wide by ½ inch long (see Tip below).
4. Put the water and the peel in a saucepan large enough to cook the jam in; bring to a boil and simmer covered 20 minutes, stirring occasionally. Remove from heat.
5. Remove seeds and any remaining white pith from the peeled lemon and orange. Chop into ½ inch pieces and put pulp and juice into a bowl with 1 cup of the blueberries. Use an immersion blender to pulverize the lemon, orange, and blueberries, but don’t completely liquefy. Pulsing in a food processor would also work.
6. Add the remaining 5 cups of blueberries and mash all together by hand. At this point you should have about 4½ cups of mashed fruit. Add this to the sauce pan with the simmered peel.
7. Add calcium water, and mix well.
8. Measure 1 cup sugar into a bowl. Thoroughly mix pectin powder into sugar. Set aside.
9. Bring fruit mixture to a full boil. Add pectin-sugar mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the jam comes back up to a boil. Once the jam returns to a full boil, turn off the heat.
10. Taste the marmalade at this point. If you’re happy with the sweetness, proceed to Step 11. If the marmalade isn’t sweet enough, you can add more sugar now (see Note below), stir well, and return mixture to a boil. Once the jam returns to a full boil, remove it from the heat.
11. Fill hot jars to ¼” of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 10 minutes (add 1 minute more for every 1,000 ft. above sea level). Remove from water. Let jars cool. Check seals; lids should be sucked down. Eat within 1 year. Lasts 3 weeks once opened.
Tip: Peeling citrus with a vegetable peeler is an easy way to get only the topmost layer and not have to scrape the white off the peel. Then peel the white off the orange and lemon with a paring knife.
Note: Terry makes this marmalade with 2 cups of sugar, but 1 cup of sugar was the right sweetness for us. This is why we tell you to start with 1 cup of sugar. You may or may not want to add more sugar after tasting.
If you know you want to use more than 1 cup of sugar (up to 2 cups), feel free to stir the pectin into that amount of sugar and skip Step 10.
For more inspiring recipe ideas, see Preserving with Pomona’s Pectin: The Revolutionary Low-Sugar, High-Flavor Method for Crafting and Canning Jams, Jellies, Conserves, and More by Allison Carroll Duffy and the Pomona’s Partners, published by Fair Winds Press, June 2013, and available in paper or ebook everywhere books are sold.
Pomona’s Pectin is available at your local natural food store, food co-op, and many farm stands. Find it also at Sur La Table and a growing number of more conventional grocery stores with natural food sections (Wegmans, Hy-Vee, Rosauers, Nugget Markets, Coborns, Fairway, and others). If you can’t find a store near you on our store locator, you can order from our website or many other online sellers.