Blueberry is not a well-known fruit in Turkey. Well, I hadn’t tried or seen it until this year, so it’s one of the best discoveries I’ve made for a long time. I’ve heard its Turkish name, yabanmersini several times but it must be so rare in the country that not everyone knows about it. I’ve seen blueberries in many English blogs and I was so curious about this unique colored berries.
I LOVE how its blueish color turns into an amazing purple color when cooked in cakes, muffins, pies or as a jam or marmalade. Look at this Blueberry Crumble, doesn’t it look gorgeous? I was just mad about this lovely color whenever I saw it at other blogs! Finally, I found it at our local bazaar and made this marmalade. I’ve made several jams before, but it’s the first time I’ve made marmalade and I will definitely be making it again!
It was a big surprise for me to see an old lady selling blueberries at the bazaar last week. There was only a small sack of blueberries on the ground in front of her and I saw that she had to explain customers what she was selling. I immediately recognized the berries I had seen hundreds of times on English blogs and bought 2 kilos! It wasn’t cheap though, I paid 20 liras in total. She said it’s not easy to pick them from bushes, that’s why it’s a decent price. It’s definitely worth every kuruş for these rare berries! I also helped her explain others what kind of a fruit it is and what could be made with it.
I thought blueberry marmalade would be the best way to see that tempting color. I must proudly say that it turned out perfect! I don’t like marmalades too sweet, so I didn’t use too much sugar for it. I love to feel that sourish flavor of berries.
You can spread this blueberry marmalade on a little butter or cream and enjoy at breakfast. If you are a fan of yogurt like me, you can mix it with yogurt and have a super healthy snack!
Serves 2 jars
Blueberry marmalade with little sugar.
5 minPrep Time
40 minCook Time
45 minTotal Time
- 1 kilo blueberries
- 1 cup water
- 250g sugar
- 1 tbsp lemon juice
- Put blueberries and water in a pot and boil stirring occasionally until mushy.
- Bring it to room temperature and strain using a strainer.
- Transfer the strained part back into the pot.
- Add in sugar and cook until it gets thicker over low heat about 30 minutes.
- Take the scum on the surface with a ladle with holes.
- Add lemon juice, boil for a minute over high heat and let it cold and share into jars.