Spicy Blueberry-Citrus Marmalade

Vegetarian
Vegan
Gluten Free
Dairy Free
Low Fod Map
Spicy Blueberry-Citrus Marmalade
45 min.
55
33kcal

Suggestions


Are you ready to elevate your condiment game with a burst of flavor? Introducing our Spicy Blueberry-Citrus Marmalade, a delightful blend that perfectly balances the sweetness of fresh blueberries with the zesty tang of citrus fruits. This unique marmalade is not only a feast for the taste buds but also caters to a variety of dietary preferences, making it a fantastic addition to any kitchen.

Imagine spreading this vibrant, homemade marmalade on your morning toast or using it as a dip for your favorite snacks. The subtle heat from crushed dried red pepper adds an unexpected kick, transforming a classic recipe into something truly special. Plus, with its vegetarian, vegan, gluten-free, and dairy-free attributes, everyone can enjoy this delicious treat without worry.

In just 45 minutes, you can create 55 servings of this low FODMAP delight, perfect for gatherings or as thoughtful gifts for friends and family. The combination of citrus rinds and juicy blueberries not only creates a stunning visual appeal but also packs a punch of antioxidants and flavor. Whether you’re a seasoned cook or a kitchen novice, this recipe is simple to follow and yields impressive results. Get ready to impress your taste buds and those of your loved ones with this Spicy Blueberry-Citrus Marmalade!

Ingredients

  • cups blueberries fresh
  •  optional: lemon 
  •  lime 
  •  cranberry-orange relish 
  • 0.5 teaspoon pepper dried red crushed
  • cups sugar 
  • cups water 

Equipment

  • bowl
  • sauce pan

Directions

  1. Cut rinds from citrus fruit into thin strips. Set aside.
  2. Squeeze juice and pulp from orange, lemon, and lime into a bowl. Set aside.
  3. Bring rind strips, 2 cups water, and red pepper to a boil in a saucepan. Cover, reduce heat, and simmer 25 minutes or until rinds are very tender.
  4. Add blueberries, sugar, and citrus pulp and juice to saucepan. Bring to a full rolling boil; boil, uncovered and stirring often, 15 minutes or until a gel forms.
  5. Remove from heat; skim off any foam.
  6. Pour hot mixture immediately into hot, sterilized jars, filling to 1/4 inch from top.
  7. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands.
  8. Process in boiling water-bath 10 minutes.
  9. *2 cups frozen blueberries, thawed, may be substituted.

Nutrition Facts

Calories33kcal
Protein1.07%
Fat1.39%
Carbs97.54%

Properties

Glycemic Index
3.82
Glycemic Load
5.5
Inflammation Score
-1
Nutrition Score
0.48608695003002%

Flavonoids

Cyanidin
0.46mg
Petunidin
1.7mg
Delphinidin
1.91mg
Malvidin
3.64mg
Peonidin
1.09mg
Catechin
0.28mg
Epigallocatechin
0.04mg
Epicatechin
0.03mg
Eriodictyol
0.42mg
Hesperetin
1.72mg
Naringenin
0.42mg
Luteolin
0.05mg
Kaempferol
0.09mg
Myricetin
0.08mg
Quercetin
0.45mg
Gallocatechin
0.01mg

Nutrients percent of daily need

Calories:33.17kcal
1.66%
Fat:0.05g
0.08%
Saturated Fat:0g
0.02%
Carbohydrates:8.63g
2.88%
Net Carbohydrates:8.34g
3.03%
Sugar:8.09g
8.99%
Cholesterol:0mg
0%
Sodium:0.92mg
0.04%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:0.09g
0.19%
Vitamin C:3.18mg
3.86%
Fiber:0.28g
1.13%
Vitamin K:1.07µg
1.01%
Source:My Recipes