Wild Blueberry Marmalade

by Old Rittenhouse Inn's Landmark Restaurant

Makes 5 to 6 cups

3 c. pureed wild blueberries
1⁄2 c. pureed whole orange, seeded
1⁄2 c. pureed whole lemon, seeded
1 tsp. lemon juice
1 pkg. pectin (1 3⁄4 oz.)
6 c. sugar

In a food processor fitted with a steel blade, separately puree blueberries, orange and lemon.

Combine blueberries, orange, lemon, lemon juice and pectin in a jelly kettle, or large sauce pan.

Bring to a rolling boil.

Add sugar. Bring to a rolling boil, stirring constantly. When mixture boils, stir for 85 seconds

Remove from heat, and let sit for 3 minutes. 6. Skim off any film from top of marmalade.

Pour into sterilized jars, seal, and process in a water bath according to
manufacturer’s instructions.