Blueberry-Orange Marmalade

Peeling and boiling citrus rind is time-consuming. This hybrid recipe substitutes blueberries for some of the citrus rind and pulp. Baking soda softens rinds without lengthy boiling. Blueberries don’t contain as much pectin as citrus fruit; because I prefer a firmer texture, I add pectin to make sure the mixture gels. Buy organic citrus because the peel is eaten.