This spreadable marmalade tastes great on freshly baked biscuits. Or try it in your next recipe for jam thumbprint cookies for a winning combination.
  • Makes: 9 half-pint (8-ounce) jars
  • Prep Time: 1 hour
  • Cook Time: 15 minutes
  • Difficulty Rating: Easy

  • Recipe Created By:
  • Recipe From: My Indiana Home


  • Marmalades hail from Europe and are traditionally served with breakfast breads, especially croissants and scones.
  • Try this marmalade in your next recipe of jam thumbprint cookies for a winning combination, especially if the raw cookie dough is rolled in chopped almonds.
  • Marmalades are delicious as a glaze for grilled pork or chicken. Melt in the microwave or on the stove and brush on cooked meat towards the end of the grilling process.


  1. Wash lemons and dry skin. Using a potato peeler, carefully peel away the lemon zest while minimizing white pith underneath. Cut into thin (1/8-inch-by-1/4-inch) pieces to fill 1/3 cup. Squeeze lemons to make 2 tablespoons juice.
  2. Peel ginger root with a potato peeler and finely grate to equal 1 tablespoon.
  3. Wash blackberries and pat dry. Peel mangos, then dice and purée in food processor until smooth. Mangoes should make 3 cups purée.
  4. Combine prepared fruits, ginger, lemon juice and pectin in an 8-quart non-reactive metal stockpot. Cook over medium-high heat, stirring gently but constantly to prevent scorching, until mixture comes to a full rolling boil that cannot be stirred down.
  5. Quickly stir in sugar until fully dissolved. Return to a full rolling boil, stirring constantly, and boil for 1 minute.
  6. Remove from stove, then gently stir for 5 minutes to eliminate any foam and evenly distribute the fruit. Ladle into clean freezer-safe glass jars or plastic containers, leaving ½-inch of space at the top. Cool for 1 hour on the countertop, then seal with an airtight lid. Place in refrigerator overnight to set.
  7. Keep refrigerated and consume within 3 weeks or store in freezer up to 1 year (thaw overnight in the refrigerator).

Tips & Notes

  • It’s important to carefully peel citrus fruits to minimize the white pith underneath, which has a bitter taste.
  • Avoid using overripe mangos since they are lower in pectin and will produce a softer marmalade.
  • Substitute black or red raspberries for the blackberries and/or your favorite citrus fruit peel to create your own unique flavor.


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