How to Make Cherry Orange Marmalade

Marie Overton
Dec 22, 2021
2 min read

Updated: Jun 18

https://www.youtube.com/watch?v=pCMeb4CJTio

Fresh cherries make a lovely sweet jam. Changing the standard jam into a cherry orange marmalade gives it that fabulous citrus tang as a counterpart to the sweet. This small alteration makes it such a joy to eat. Emmaline considers Cherry Orange Marmalade the ultimate way to eat sweet cherries all year long. This marmalade recipe is so good you can eat it by the spoonful straight from the jar. If you have more restraint, it is delicious on meat, bread, pancakes, waffles, or ice cream. I love the variety of things I can do in my canning kitchen and this is one we

enjoy.

Cherry Orange Marmalade INGREDIENTS

2 1/2 pounds Cherries
1 large or 2 small Oranges
1/4 teaspoon Cinnamon
3 1/2 cups Sugar
1/4 cup Lemon Juice
1/2 teaspoon Butter (Optional)

EQUIPMENT

Start by preparing your boiling water bath canner with enough water to cover 4 half-pint jars with 1-2 inches of water.

Place the canner on the stove on medium heat.

Now that your equipment is ready, it is time to start making some tasty marmalade.

COOKING INSTRUCTIONS

Wash, de-stem, and pit 2 1/2 pounds of cherries. I use the Norpro Delux Cherry Pitter.

Hands slice peeled orange on a wooden cutting board, with bright citrus pieces and peel in a kitchen.

Peel and chop 1 large orange or 2 small oranges into fine chunks.

Blender jar on granite counter beside a bowl of cherries and a cup of orange fruit chunks, ready for a smoothie.

Mash together the pitted cherries and chopped oranges in a large pot or blender.

Hands stir a pot of berry mixture with sugar and spices on a granite countertop, preparing a homemade dessert.

To the mixed fruit add 1/4 teaspoon cinnamon, 3 1/2 cups sugar, and 1/4 cup lemon juice.

Optional, to reduce foaming add 1/2 teaspoon of butter.

Place on the stove and boil it to the almost the gelling point.

The gelling point is 220 degrees Fahrenheit at sea level. Minus 2 degrees for every 1000 ft above sea level.

Stir regularly.

CANNING INSTRUCTIONS

Person ladles dark red jam into glass jars on a kitchen counter, wearing a beige apron with Mari visible.

Using a jar funnel, pour or ladle the marmalade into clean, hot, half-pint-sized jars leaving ¼ inch headspace.

Wipe off the rim of the jar with a clean damp cloth. Without touching the underside, place the lids on the jars and tighten them until they are fingertip tight.

(For quality, American made Superb canning lids and jars follow this link and use the coupon code WP20 to get 20% off your purchase.)

Process for 15 minutes in a boiling water bath canner at sea level or adjust for your elevation.

Chalkboard sign lists water bath canning times for 1,000-10,000 ft, beside jars of preserves on a kitchen counter.

After processing, allow to cool in the water bath with the heat off and the lid removed for 5 minutes.

Hand lifts sealed jars of dark jam with green jar tongs on a kitchen counter beside a sink.

At the end of the cooling time, carefully remove the jars from the water bath and place them on a heat resistant surface about 1-2 inches apart. Allow them to cool completely for 24 hours.

Check if the lids sealed properly. The center will be indented down if they are. If not, place any unsealed jars in the refrigerator and use them right away.