Blueberry and Meyer Lemon Marmalade
Brighten up your mornings with this vibrant Blueberry and Meyer Lemon Marmalade, a delightful combination of plump, juicy blueberries and the fragrant, floral tang of Meyer lemons. This homemade marmalade is crafted with just four simple ingredients—fresh blueberries, Meyer lemons, granulated sugar, and water—yet yields a richly textured spread bursting with tart-sweet flavor. The citrusy zest is softened and simmered for maximum aroma, while the natural pectin in the blueberries helps create the perfect spoonable consistency. Ready in under an hour, this small-batch recipe is ideal for spreading on toast, pairing with cheese boards, or even adding a zingy twist to your favorite desserts. This marmalade is a fresh, seasonal treat that keeps well in the fridge, giving you a month of sunshine in every jar. Perfect for preserving summer's bounty!
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Ingredients
- 2 cups fresh blueberries
- 3 Meyer lemons
- 1.5 cups granulated sugar
- 0.5 cups water
Directions
Step 1
Rinse the blueberries under running water and set aside to drain.
Step 2
Wash the Meyer lemons thoroughly, then use a vegetable peeler to remove the zest in thin strips, avoiding as much of the white pith as possible. Slice the zest into thin strips and set aside.
Step 3
Cut the peeled Meyer lemons in half and squeeze out the juice into a small bowl. Discard the seeds and membrane. You should have about 1/2 cup of juice.
Step 4
In a medium saucepan, combine the lemon zest, lemon juice, and water. Bring to a boil over medium heat, then reduce the heat to a simmer. Cook for 10 minutes to soften the zest.
Step 5
Add the blueberries and granulated sugar to the saucepan. Stir to combine.
Step 6
Increase the heat to medium-high and bring the mixture to a boil, stirring occasionally. Reduce heat to medium and simmer for 30-35 minutes, stirring frequently to prevent sticking or burning. The mixture should thicken considerably and coat the back of a spoon.
Step 7
To test for doneness, spoon a small amount of the marmalade onto a chilled plate and let it cool for 1 minute. If it thickens and holds its shape, it is ready. If not, continue cooking and test again in 5-minute intervals.
Step 8
Once the marmalade reaches the desired consistency, remove from heat and let cool for 10 minutes.
Step 9
Transfer the marmalade to sterilized jars, leaving about 1/4 inch of headspace. Seal with lids and let cool completely before storing in the refrigerator. The marmalade will keep for up to 1 month in the fridge.
Nutrition Facts
| Serving size | (1016g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1370.9 |
| Total Fat 1.3g | 0% |
| Saturated Fat 0.2g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 8.6mg | 0% |
| Total Carbohydrate 360g | 0% |
| Dietary Fiber 12.0g | 0% |
| Total Sugars 337.5g | |
| Protein 2.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 103.2mg | 0% |
| Iron 1.1mg | 0% |
| Potassium 642.0mg | 0% |
Source of Calories