Marionberry jam and compote


The marionberries are in season, and I can’t get enough of them!  We’ve put up several batches of jam already, using the following recipe for each batch:

Crush 5 cups of berries (I don’t strain them at all because I like having the whole fruit and seeds included in the jam)

Heat to a rolling boil, then add 2 1/2 cups sugar (I experimented with the amount of sugar for each batch, and tried cutting it in half the next time – it was just as delicious, but not overly sweet, so I’d say that anywhere between 1 to 2 1/2 cups of sugar works great)

Add 3 tlb low/no sugar pectin (I’ve been used Mrs. Wage Lite Pectin, which allows you to put in as much – or little – sugar as you want)

Get back up to a rolling boil, then boil for 1 minutes

Ladle into jars and hot bath can for 5-10 minutes (I settled on an average of 7 minutes per batch)

This recipe makes 7 1/2-pint jars – which isn’t so much, when you think about how much marionberry jam you’ll want to eat and give as gifts this winter!

Next, we tried marionberry compote – pretty much the same recipe, but I didn’t add any pectin (and only about a cup of sugar).  I wanted something that could be used like marionberry syrup, but I didn’t want to waste all of the excellent fruit by just squeezing out the juice and throwing the rest away.  The compote can be used on pancakes, ice cream, etc.

Finally, we’ve put quarts and quarts away in freezer bags for marionberry smoothies, muffins, and pies this winter.  I want to try mini-pies – making covered pies with crust on top and bottom and marionberry filling in the large, six-tin muffin pan.  I think these might be more practical for dessert and gift-giving than a large, regular-sized pie.


Pin It

7 comments on “Marionberry jam and compote

  1. fabulous recipe. Love that it is sweet but I can still taste the amazing berry too. Will make again.

    • I’m glad you liked it – I just made my first batch this season, using the same recipe, and loved how it came out!

  2. I would like to try your recipe; can I use MCP pectin?

    Thanks for the answer. Madeline

    • I usually stick to the recipe on the box, since each pectin requires different conditions to set up; for instance, I like pectins that work with little or no sugar, but if your box of MCP pectin doesn’t have a low or no sugar option, it’s likely that the amount of sugar called for on the box’s recipe is needed in order for the jam to set up. If you want to try a different recipe, you might just make up a small batch to start, to make sure it will set up.

  3. I have made this recipe twice now with the amazing Marionberries I picked at a local farm. This recipe is so amazing and has made all my friends and family very happy! Thanks for sharing.

  4. I want to make this for my brother. Personally I prefer low sugar, he loves preserves. What would you recommend for sugar in order to get the best berry flavor. Oh, my berries are flash frozen from the farm, thaw or not thaw?
    Thank you

    • If you use the no/low sugar pectin, I think you can go as low as 1 cup of sugar for every 5 cups of berries, and still keep the sweetness, while letting the taste of the berries really shine 🙂 You shouldn’t need to thaw the berries before adding them to the pot, unless you want to strain out the seeds.

Leave a Reply

Your email address will not be published. Required fields are marked *