|Blueberry Orange Marmalade|
The abundance of fruits calls for cooking them down and making them spreadable. The tart but sweet marmalade gets an extra burst of blueberry, making this recipe unique.
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Blueberry Orange Marmalade Recipe
3 medium oranges
1 cup fresh blueberries
2 cups sugar
1 pouch fruit pectin
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.
Adapted from Bobby Flay