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Blackberry Lemon Marmalade

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Blackberry Lemon Marmalade

Blackberry Lemon Marmalade
Rick McKee
Provided by:
total prep
The season of berries is an exciting time. There is nothing quite like the flavor of freshly picked ripe berries. Every region has its wonders. In coastal Maine, it’s the tiny wild blueberries. In the Northwest, blackberries are definitely world-class. When I lived in Seattle, my yard was fenced because of a pool, and the fence was surrounded by bramble. I was considering clearing it all out when I noticed big black buds on the stickers. I investigated, picked, ate, and then pigged out. By season’s end, I looked like I’d spent a week chasing Brer Rabbit through the briar patch. So sweet are freshly picked ripe blackberries that the addition of lemon adds just enough tartness to give an exciting and complementary flavor to one of my favorite fruits. We introduced this recipe at a farmers market one July. It has been in high demand ever since.

Recipe from Putting Up More by Stephen Palmer Dowdney/Gibbs Smith, 2011.


  • 8 cups blackberries, rinsed and partially crushed
  • 3 lemons seeded and chopped into pea-size chunks
  • 2 packs pectin
  • 1 tablespoon butter
  • 1/3 cup sugar, divided


  • Place the blackberries and lemons in a nonreactive pot with the pectin and butter, and bring to a strong boil. Add half the sugar. When the mixture shows further signs of beginning a second boil, add the remaining sugar and bring to a fierce rolling boil. Begin timing for 2 minutes and then watch for signs of jelling. Depending on the water content in the berries, jelling signs may take longer.
  • When ready, ladle into sterile jars, seal, and invert for 2 minutes only.