Blueberry Orange Marmalade Recipes

ORANGE MARMALADE BLUEBERRY BREAD

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.

BLUEBERRY ORANGE MARMALADE

Steps:

• Squeeze juice from orange and lemon, including any pulp. Discard seeds and set juice aside. Slice rinds into very thin slices. Place rinds, water and cinnamon in a large stainless steel or enamel saucepan. Bring to a 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 a boil, cover and boil gently for 10 minutes.
• Add sugar; bring to a boil and boil rapidly, uncovered, until mixture will form a gel, about 15 minutes, stirring frequently. Remove from the heat.
• Ladle into sterilized jars and process as directed.

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.

BLUEBERRY-ORANGE ROLLS

Steps:

• Prepare dough: Mix together warm water, yeast, and 1 teaspoon sugar. Set aside for 5 to 10 minutes. Whisk flour and salt together in a separate bowl.
• Beat 1/2 cup butter with an electric mixer until light and fluffy. Mix in sugar. Mix in milk, orange juice, and eggs until just blended. Add in yeast mixture and mix until incorporated. Slowly mix in flour mixture until a dough forms.
• Turn dough out onto a heavily floured surface; knead until smooth and elastic, about 5 minutes. Transfer dough ball into a greased bowl; turn dough once so that both sides are lightly greased. Cover and leave in a dark, warm, draft-free area until doubled in size, about 2 hours.
• Punch dough down and roll back out on a heavily floured surface into a 12x22-inch rectangle.
• Prepare filling: Mix sugar and orange zest with a fork in a bowl until well combined. Spread butter evenly across the dough, leaving 3/4 inch space around the edge. Sprinkle sugar-orange zest mixture over top, then sprinkle with blueberries.
• Starting at the the long edge, roll dough into a log; cut log into sixteen 1- to 1 1/2-inch pieces. Put rolls into greased round cake pans and let rise again in a dark, warm, draft-free area until approximately doubled in size, 30 to 60 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until rolls are golden brown on topped and fully baked in the center of the coil, 25 to 30 minutes. Remove from the oven and let cool on wire racks for 5 minutes.
• Prepare glaze: Mix powdered sugar, orange juice, butter, and orange zest until a glaze is formed. Drizzle over warm rolls.

BLUEBERRY MARMALADE

Steps:

• Remove peel in quarters from orange and lemon.
• Lay quarters flat and remove about half of white part.
• With scissors, cut remaining peel into fine shreds.
• Put in kettle; add water and soda.
• Bring to boil and simmer, covered, for 10 minutes.
• Remove pulp from membrane; add with juice to peel.
• Cover; simmer for 15 minutes, adding more water if necessary and blueberries and sugar; bring to boil; simmer for 5 minutes.
• Remove from heat and stir in liquid pectin.
• Stir and skim by turns for 5 minutes.
• Pour into hot sterilized jars, and seal.
• Makes about six 1/2 pint jars.

CITRUS BLUEBERRY MARMALADE

Steps:

• In a Dutch oven, combine sugar, water, orange, lemon and lime slices; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until fruit is tender., Add blueberries; increase heat to medium-high. Cook and stir 25-30 minutes or until slightly thickened. , Remove from heat; skim off foam. Ladle hot mixture into five hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.