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 1/2-pint canning jars with a bright ribbon tied around the lid would be a delicious addition to your holiday gift baskets.
Affiliate links below. If you make a purchase based on my recommendation I will earn a small commission at no extra cost to you.
- 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
- 2/3 cup chopped medium orange
- 3 1/2 cups sugar
- 1/4 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 2/3 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 1/4-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 1/2 Pints 1x
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Pin RecipeDescription
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
- 2/3 cup chopped medium orange
- 3 1/2 cups sugar
- 1/4 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 2/3 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 1/4-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 1/2 pint jar of marmalade.
- Category: Preserves
- Method: Hot Water Bath Canning
- Cuisine: American
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.
Alayna @AlaynasCreations
July 24, 2015 at 10:32 amLooks like a great recipe! If only I had the time to take the kids to a pick your own cherry place I found. Maybe next year!
Thanks for sharing with us at the #HomeMattersParty Can’t wait to see what you do next!
Arlene Mobley
July 24, 2015 at 11:50 amAlayna
I bet picking cherries is so much fun!
Joanne/Wine Lady Cooks
July 25, 2015 at 10:06 amThank you for sharing your delicious Cherry Marmalade recipe with Foodie Friends Friday party this weekend. I’ll be pinning/sharing this weekend. We look forward to seeing you again soon with another delicious recipe.
A FFF Co-Host,
Joanne
★★★★★
Arlene Mobley
July 25, 2015 at 9:47 pmJoanne
Thank you!
Jenny @ Refresh Living
July 27, 2015 at 10:16 amYum – this looks delicious, and there is nothing better than preserving seasonal freshness to enjoy later in the year! Thanks for sharing with us at Dream. Create. Inspire. Link.
Arlene Mobley
July 27, 2015 at 11:28 amHi Jenny
Thank you and thanks for hosting a great linky party!
Theresa @DearCreatives
August 13, 2015 at 1:11 pmI wish I had a cherry tree. I bought a bag of the most gorgeous cherries and it was so expensive where I live. But, seeing this recipes makes me want to grab some any way. Pinned to my canning board in the hopes of making a small batch. Feel free to link up your great recipes at my weekly parties if you like.
Arlene Mobley
August 13, 2015 at 6:37 pmTheresa
Cherries can be so expensive. They run about $6.99 a pound here when they aren’t on sale. But this Cherry Marmalade recipe is so worth it. It tastes divine over vanilla ice cream!
Andrew Salo
July 23, 2016 at 7:38 pmThis looks delicious! I have a few questions though as I’m new to this. Does it not require pectin, so it will thicken properly?
The recipe calls for 2 lbs pitted cherries. And then it says to measure a quart of pitted cherries. Are all 2 lbs of the cherries added to the saucepan and cooked, or just the 1 quart? If just 1 quart, what do you do with the rest of the cherries?
Thank you!
Arlene Mobley
July 25, 2016 at 10:44 amAndrew
Sorry for the confusion! One quart of pitted sweet cherries is equal to 2 pounds of un-pitted cherries. So if you are buying cherries you will know that you need about 2 pounds of cherries to make the recipe.
There is no added pectin in this recipe. You will cook the ingredients until it reaches the gelling point. The orange peels have natural pectin and will help the marmalade set. You will need to either check for the gelling point with a candy thermometer (220 degrees) or use the cold plate in the freezer test to check for the gelling point.