Blackberry-lemon marmalade

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. So sweet are freshly picked ripe blackberries that the addition of lemon adds just enough tartness to give an exciting and complementary flavour to one of my favourite fruits.

Ingredients

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

Directions
1 Place the blackberries and lemons in a non-reactive 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.

2 When ready, ladle into sterile jars, seal, and invert for 2 minutes only.

Canning notes
• This is an acid hot-pack recipe.
• pH is not an issue, so testing is not required.
• This recipe makes 14 half-pint jars; half pints are best suited for this recipe.
• This recipe can be halved but not doubled.

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Excerpted from Putting Up More Copyright © 2011 by Stephen Palmer Dowdney. Photography Copyright © 2011 by Rick McKee. Excerpted by permission of Raincoast Books. All rights reserved.

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