Created as the filling for Blackberry Chutney Tartlets, this chutney’s sweet and herby flavors work well as an accompaniment to roast pork or grilled chicken. Try on toast wedges with blue or white cheddar cheese as a quick appetizer.
1 ½ c fresh blackberries
¼ c sugar
2 t fresh thyme, chopped
1 t fresh marjoram, chopped
½ t lemon juice
½ t lemon zest
In a medium saucepan, heat the blackberries, mashing with a spoon and stirring continuously until soft and beginning to simmer, about 4-5 minutes.
Add the sugar to the blackberries. Cook the blackberries over medium heat until syrupy, about 10-12 minutes. Add the thyme, marjoram and lemon juice. Cook until thickened, about 15-20 minutes. Remove from heat. Stir in lemon zest. Cool. If not using immediately, pour into a lidded bowl or jar and place in refrigerator for up to 2 weeks.