Berry Marmalade

Berry Marmalade

Spread warm marmalade over half of a warm flatbread and fold over. Garnish with fresh berries if available, and drizzle if desired with a bit of maple syrup or a spritz of coconut whipped cream. (See our recipe for Flatbread to complete your dessert.)


Berries must be ripe and sweet. If not, add a mashed pitted date to the syrup while cooking.

  • 1 cup fresh strawberries, hulled, or frozen defrosted
  • 1 cup fresh or frozen blackberries, defrosted
  • 1 cup fresh or frozen blueberries, defrosted
  • 2 tablespoons unsweetened fruit juice, or water
  • 1 cup fresh or frozen raspberries, defrosted


Put strawberries, blackberries, blueberries and juice in small pan over medium-high heat and cook, stirring constantly, for 4-5 minutes. Add the raspberries and cook for 1 minute longer.

Using a slotted spoon, fish out the berries into a medium bowl and set aside.

Cook the remaining juice over medium-low heat, stirring occasionally, until thick and syrupy, about 10 minutes. As it gets thicker, gradually decrease heat. The thicker the syrup, the better.

Remove from the heat, add the berries and mix well. Let cool slightly and serve. May be served chilled or at room temperature.

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