I am really slow getting my blogging done. All of the wedding projects are keeping me busy. But, when I went to our local Fry's grocery store yesterday and saw blackberries on sale for .97, I couldn't resist! I don't know why blackberries are so expensive because they grow as weeds in most parts of the country. Something else that grows in abundance here in AZ is lemons. One year, some friends who have a lemon tree gave us an abundance of them and I had also found blackberries at a good price. Desperate to find a great way to use lemons, besides lemonade and juicing them to freeze, I invented this recipe for Blackberry-Lemon Marmalade! You already know I love to can and to make jam from these posts. This recipe is a little more work, but it is worth it because the result is so delicious! Here is how you start:
Just look at those colors together! 6 lemons and a dry pint of blackberries. (I use two 6 oz. containers of blackberries.) Click on these images for directions.
Next, add 3 cups of sugar all at once. Stir in and bring to a boil and boil for 10 more minutes. It will be very runny, but will jell as it cools. But, if it doesn't, it makes delicious syrup anyway!
Ladle into your jars, flip upside down to seal. They look so pretty!
I couldn't wait until it was totally set to try it on my bagel. When there is a little bit left in the pan I always put a partial jar in the fridge to eat right away. You won't believe how delicious this is! So, here is the entire recipe.
by Helen Reynolds
1 dry pint blackberries
1 box pectin
3 c. water
3 c. sugar
First, use a vegetable peeler to peel the outer skin of the lemons off, leaving behind the white pithy part. Cut the skins into thin strips and pieces.
Juice the lemons leaving behind the membranes, seeds and pith, but getting plenty of pulp.
Mash the blackberries through a strainer, getting as much juice and pulp as you can without getting too many seeds.
Use a large 6 quart pot because this really boils up. Put the blackberry juice, lemon juice and skins into the pot and boil them together for about 2 minutes. Add the pectin and 3 cups of water. Stir it all together and boil for 5 more minutes. Next, add the 3 cups of sugar all at once. Stir to dissolve and bring back to a boil. Boil for 10 minutes.
You should have your sterilized jars and lids ready at this point. Ladle into the jars, whip the rims and put on a lid. Flip the jar to seal.
I hope you give this recipe a try and love it as much as I do! I just checked and all of my jars are sealed! I have more blackberries left! Hmm, what else can I make?
Creators of Hot Cocoa Bombs! (copyrighted)
Helen Reynolds: Mother of six children , grandmother to eleven! I love to cook, craft and create things and I especially love doing that with my family, So, when my lawyer daughter, Lindsey, my artist daughter, Madalynn, and I came up with the idea of Hot Cocoa Bombs, this blog was born. Then, one more daughter, with her technical and science skills, plus creativity has joined in to round us out! Read more about us here!