Ingredients for Cherry Marmalade
- 2 oranges (finely zested and juiced)
- Sweet Cherries
- Lemon Juice
- Granulated Sugar
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How to Make Cherry Marmalade
- Prepare your canner, jars, and lids. Sterilize jars and lids in boiling water for at least 10 minutes.
- In a large saucepan, combine 4 cups pitted fresh cherries, 2 oranges (finely zested and juiced), and 1 cup cherry juice.
- Bring the mixture to a rolling boil over medium-high heat, stirring frequently.
- Reduce heat to medium-low, cover, and simmer gently, stirring occasionally, until the orange peel is tender, about 20-25 minutes.
- Increase heat to medium-high. Gradually add 7 cups granulated sugar to the boiling cherry mixture, stirring constantly to prevent scorching.
- Continue boiling rapidly, stirring frequently, until the mixture reaches the gel stage (a small amount placed on a chilled plate wrinkles when pushed with a finger), about 30-40 minutes. Use a candy thermometer to ensure a temperature of 220°F (104°C).
- Remove from heat and skim off any foam using a spoon.
- Ladle the hot marmalade into the hot, sterilized jars, leaving 1/4 inch headspace.
- Remove air bubbles by gently tapping the jars on the counter or running a non-metallic utensil around the inside of the jars.
- Adjust headspace if necessary by adding more marmalade or removing some with a spoon.
- Wipe the rims of the jars clean with a damp cloth. Place lids and bands on the jars, tightening fingertip tight.
- Place jars in the canner, ensuring they are covered by at least 1 inch of water. Bring to a rolling boil, then process for 15 minutes (adjust processing time according to your altitude – consult the Ball Complete Book of Home Preserving for specific altitude adjustments).
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
786g
Fat
0g
Carbs
67g
