Fresh cherries make a lovely sweet jam. Changing the standard jam into a 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 we can do in our canning kitchen and this is one we enjoy.
Emmaline has made a lot of marmalades over the years because she prefers her sweet jams and jellies a little less sweet and a little more tart. The fact that we are cooking this to the jelling point instead of using pectin marries the flavors so well. Is your mouth watering as much as mine is?
Let’s fix that and begin making Cherry Orange marmalade.
supplies
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
Half-Pint Jars, Lids, and Rings
Jam Pot or Other Large Saucepan
Magnet Lid Lifter or Tongs
Measuring Cups and Spoons
Small Saucepan to Simmer Lids
Water Bath Canner
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.
Preheat your jars in the oven at 250 degrees Fahrenheit.
Submerge your lids in a small pan of water, bring it to a boil, and then leave it at a simmer.
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. Both Marie and Emmaline use the Norpro Delux Cherry Pitter.
Peel and chop 1 large orange or 2 small oranges into fine chunks.
Mash together the pitted cherries and chopped oranges in a large jam pot.
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 stove and boil it to the almost gelling point.
The gelling point is 220 degrees Fahrenheit at sea level. Minus 2 degrees for every 1000 ft above sea level.
Stir constantly.
When the appropriate temperature has been achieved take it off the stove and begin jarring your marmalade in preparation to process in your boiling water bath canner.
CANNING INSTRUCTIONS
Fill half-pint jars with Cherry Orange Marmalade to prepare them for processing in your boiling water bath canner.
Pour or ladle the marmalade into clean, hot, half-pint-sized jars leaving ¼ inch headspace.
Place the lids and rings on fingertip tight.
Process for 15 minutes in a boiling water bath at sea level or adjust for your elevation.
4 half-pints of Cherry Orange Marmalade that have been processed in a water bath canner.
When the allotted processing time has been achieved remove the jars from the water bath.
Space the jars approximately 1-inch apart to allow proper air circulation for cooling.
Allow them to sit on the counter for 24 hours then check if they 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.
Place the sealed jars in a cool, dry area and use them within the next 3 years. After that, the nutritional value begins to decrease.
If you have any questions about how to use a boiling water canner or how to adjust your canning processing time based on your altitude take a look at our canning basics videos.
