Blueberry Marmalade with Lime, Chili and Dark Rum
This recipe started as an experiment, but after repeated requests from the family I finally decided to write it down before I forgot what I’d done.
It turned out to be the right decision when Tyler, my daughter’s Scottish boyfriend, tried to take a jar home in his carry-on luggage. Airport security had other ideas. Since then, he seems to have concluded that moving to Sweden is considerably easier than learning to make the jam himself.
I made this batch using frozen blueberries, but fresh ones work just as well. The lime adds a bright citrusy freshness, the chili a gentle warmth, while the dark rum and vanilla round everything off beautifully. The result is a rich, thick blueberry marmalade that’s equally at home on warm scones, fresh bread or as part of a cheese board.
Blueberry Marmalade with Lime, Chili and Dark Rum
Ingredients
- 1,2 liters blueberries fresh or frozen
- 3-4 limes cest and juice
- a pinch chili i used 1/5 of a dried carolina reaper
- 600 g jam sugar
- 1 tsp vanilla extract
- 3 tbsp dark rum i used plantation
Instructions
- Place the blueberries, lime juice, lime zest and chili in a large saucepan.
- Bring to a boil and simmer for 10–15 minutes until the berries begin to break down.
- Stir in the jam sugar and cook for about 5 minutes.
- Remove the pan from the heat and stir in the vanilla extract and dark rum.
- Pour the marmalade into hot, sterilised jars and seal immediately.
Notes
- Fresh and frozen blueberries work equally well.
- Adjust the chili to suit your preferred level of heat.
- The dark rum adds depth without making the marmalade taste alcoholic.
- The flavour develops even further after a day or two.
Storage
Store unopened jars in a cool, dark place for up to one year.Once opened, refrigerate and consume within a few weeks.
For maximum shelf life, preserve using safe water bath canning methods.
