Cherry Marmalade

I love the colors bright orange with ruby red.  And I get tired of tired of waiting for the blood oranges to appear in my grocery store.

So . . . I made an orange marmalade with cherry . . . Isn’t it pretty?

Thinly slice 6 of 9 medium thin skinned oranges (4 pounds).  I used naval oranges.

Juice the last three oranges, then pour all together.

 

Zest 3 lemons by peeling the rind and then thinly slicing.

Add the zest and the juice of the 3 lemons to the oranges, about 1/2 cup lemon juice . . .

Mix in 3 cups of sugar.

Heat to boiling, then turn off heat and let rest 30 minutes, or overnight. Don’t be in a rush, we want the sugar to penetrate the orange peel, and the natural pectin in the orange peel to jell the marmalade.

Chop 1 cup cherries (I used frozen) in food processor.

Add the chopped cherries to the oranges.

Mix and heat til boiling. . .

Continue to cook until marmalade is just starting to sheet . . . this may take at least 30 minutes . . . mine took almost an hour . . .

Then ladel into hot prepared jars.  I used 6 half pints.

Process in hot water bath for 15 minutes.  Let cool.

The vibrant orange cherry flavor is so interesting, I’m not even missing blood orange marmalade . . .

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