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Cherry Marmalade Recipe
Fresh cherries are in season and I have found the ultimate way to enjoy fresh cherries all year long. This Cherry Marmalade recipe is so good I could eat it straight from the jar. Forget about smearing a spoonful of it on a biscuit or bagel. This stuff is awesome.
I have made a few marmalade recipes over the years. I thought this Meyer Lemon Marmalade was the ultimate marmalade recipe. That was until I made this Cherry Marmalade recipe.
The flavors are simple. Cherry and orange. Cooking the fresh cherries and one orange together with sugar until the jell point is reached intensifies the two flavors.
If you have never canned before this is a perfect recipe to start with. The hardest part of making Cherry Marmalade is pitting the fresh cherries.
This Cherry Marmalade would make a perfect homemade holidays gift. Cherry Marmalade preserved in these pretty ½-pint canning jars with a bright ribbon tied around the lid would be a delicious addition to your holiday gift baskets.
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- Recipe Source: The new Ball Blue Book Guide to Preserving (affiliate link)
- Ball Elite Collection 8 0z jars (affiliate link)
- OXO Cherry Pitter
- Ball Canning Wide Mouth Funnel
How to make fresh Cherry Marmalade
Ingredients
- 2 lbs fresh sweet cherries, pitted
- ⅔ cup chopped medium orange
- 3 ½ cups sugar
- ¼ cup lemon juice
- 1 tablespoon butter
- Ball Elite Collection 8 0z jars (affiliate link)
Directions
- Rinse cherries and orange.
- Stem and pit cherries, set aside.
- Cut orange in half and remove seeds.
- Finely chop orange pulp and peel.
- Measure ⅔ cup of chopped orange.
- Place all the ingredients into a large saucepan on low and stir until sugar has dissolved.
- Increase heat to medium-high and bring to a boil, stirring constantly.
- Cook rapidly to the jelling point (220 F. degrees on a candy thermometer), stirring constantly.
- Remove the pot from the heat and skim foam.
- Fill half pint jars with the hot mixture, leaving ¼-inch head space.
- Wipe jar rims with a damp paper towel and put lids on.
- Process in a hot water bath for 15 minutes.
Cherry Marmalade Recipe
- Prep Time: 30 mins
- Cook Time: 20 mins
- Total Time: 50 minutes
- Yield: 6 ½ Pints 1x
- Category: Preserves
- Method: Hot Water Bath Canning
- Cuisine: American
Description
This Cherry Marmalade recipe is so good I could eat it straight from the jar. Forget about smearing a spoonful of it on a biscuit or bagel. This stuff is awesome. It tastes divine on vanilla ice cream.
Ingredients
- 2 lbs fresh sweet cherries, pitted
- ⅔ cup chopped medium orange
- 3 ½ cups sugar
- ¼ cup lemon juice
- 1 tablespoon butter (optional)
Instructions
- Rinse cherries and orange.
- Stem and pit cherries.
- Cut orange in half and remove seeds.
- Finely chop orange pulp and peel.
- Measure ⅔ cup of chopped orange.
- Place all the ingredients into a large saucepan on low and stir until sugar has dissolved.
- Increase heat to medium-high and bring to a boil, stirring constantly.
- Cook rapidly to the jelling point (220 F. degrees on a candy thermometer), stirring constantly.
- Remove the pot from the heat and skim foam.
- Fill half pint jars with the hot mixture, leaving ¼-inch head space.
- Wipe jar rims with a damp paper towel and put lids on each jar.
- Process in a hot water bath for 15 minutes.
Notes
Calories are for a ½ pint jar of marmalade.
Nutrition
- Calories: 570
Meyer Lemon Marmalade
Citrus Marmalade
Calamondin Marmalade
Need more canning recipes like this Cherry Marmalade recipe? Check out my canning recipe resource page for more canning recipes.
