- 1 cup serviceberries
- 1 cup thimbleberries
- 1 cup raspberries
- ¼ cup raw honey, or more to taste
- 1 tablespoon lemon juice
1. Combine the berries in a small pot with 1 tablespoon water to avoid burning. Add the honey and lemon juice. Cook for about 10 minutes over high heat while mixing the fruit and mashing it with the back of a fork.
2. To test if the marmalade is done, drop a spoonful onto a plate. As it cools, you can see if it has reached the consistency of marmalade. If it is too thin, boil it down for a little while longer and check it again.
3. Pour the marmalade into a jar and let it cool. Secure the lid and refrigerate; it will last about 2 weeks.