This recipe for Blueberry Marmalade is from "Woman's Day Encyclopedia of Cooking" (Fawcett Publications Inc.), which is out of print but still available through Amazon and other booksellers. Oranges and lemons join fresh blueberries in this easy marmalade. Using liquid pectin makes it virtually foolproof.
Recipe reprinted with permission from Woman's Day Encyclopedia of Cooking (Fawcett Publications Inc.).
- 1 medium orange
- 1 medium lemon
- 3/4 cup water
- 1/8 teaspoon baking soda
- 4 cups fresh blueberries, crushed
- 5 cups sugar
- 1 (6-ounce) package liquid fruit pectin (see the section, below, on substituting dry for liquid)
Peel orange and lemon. Finely chop rind and place in large cooking pan. Chop orange and lemon pulp and set aside.
Add 3/4 cup water and baking soda to the rind and bring to boil. Reduce heat and simmer 10 minutes, stirring occasionally.
Add chopped orange and lemon pulp, blueberries, and sugar. Return to boil. Reduce heat and simmer 5 minutes.
Remove from heat and cool 5 minutes. Add pectin; return to a boil. Boil, stirring constantly for 1 minute. Remove from heat and skim off foam with a metal spoon. Pour the marmalade into hot sterilized jars, filling to 1/4 inch from the top. Wipe jar rims. Cover at once with metal lids and screw on bands. Process in boiling water bath for 10 minutes.
Substituting One Form of Pectin for Another
It's not possible to make a one-for-one substitution of pectins. Not only will the results be different, but the cooking method (at what point the pectin is added) will be different as well.
You can convert dry pectin to liquid by mixing 1 (1.75-ounce) package of dry pectin with 1/2 cup water and boiling for 1 full minute. Pour into a measuring cup and add enough water to make 1 cup. Use in the same proportions as liquid pectin is called for. In this recipe, that would be 6 ounces.
To substitute liquid pectin for a recipe calling for dry pectin, use 2 teaspoons of dry pectin for every 1 tablespoon of liquid called for in the recipe. Dry pectin should be mixed into the sugar before cooking to prevent clumping, and liquid pectin is added when the fruit is at the boiling point.