I was recently sent a sample of sweet cherries from the Washington State Fruit Commission to preserve. The older I get the more I like the taste of cherries, so I was excited to get to work pitting and canning these delicious red beauties. First up on my list was jam and after looking through my Ball Blue Book I decided on a recipe for cherry marmalade. Although i had never made this recipe before I was really pleased with how it turned out. the jars look beautiful and the marmalade has that citrs flavor that complements the sweetness of the cherries very well. This is a breakfast jam we are sure to enjoy all year long!!!
For more recipe ideas and canning tips be sure to visit SweetPreservation.com
1 quart pitted sweet cherries (about 1 1/2 - 2 lbs.)
2/3 cup chopped orange (medium sized)
3 1/2 cups sugar
1/4 cup lemon juice
1.) Wash cherries, drain and remove stems and pits.
2.) Wash orange, remove any seeds and finely chop (peel and all) using a food processor.
3.) Combine cherries, chopped orange, sugar and lemon juice in a large saucepan, stirring until sugar dissolves.
4.) Bring mixture toa boil over medium high heat, stirring constantly.
5.) Cook rapidly over medium-high heat to gelling point (220 degrees F.) stirring constantly.
6.) Remove from heat and skim off foam if necessary.
7.) Ladel hot marmalade into a hot jar, leaving 1/4 inch headspace.
8.) Remove air bubbles, clean jar rim and center lid on jar along with band.
9.) Place jar in boiling water canner so water covers the tops of the jar by 1 inch.
10.)Process half-pint jars for 15 minutes.
11.) Turn off heat and remove lid, let jars cool 5 minutes before removing jars from canner.
12.) Cool 12 hours and check jars for seal then label and store your jars.
Yield 5 half-pint jars.