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Home » Canning » Cherry Marmalade Recipe

Cherry Marmalade Recipe

Published: Jul 14, 2015 · Modified: Jul 18, 2022 by Arlene Mobley · This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

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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.

 

Cherry Marmalade via flouronmyface.com

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.

Easy Cherry Marmalade recipe via flouronmyface.com

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.

Pitting fresh cherries via flouronmyface.com

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.

Cherry Marmalade would make a delicious homemade holiday gift via flouronmyface.com

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
  • â…” cup chopped medium orange
  • 3 ½ cups sugar
  • ¼ cup lemon juice
  • 1 tablespoon butter
  • Ball Elite Collection 8 0z jars (affiliate link)

Directions

  1. Rinse cherries and orange.
  2. Stem and pit cherries, set aside.
  3. Cut orange in half and remove seeds.
  4. Finely chop orange pulp and peel.
  5. Measure â…” cup of chopped orange.
  6. Place all the ingredients into a large saucepan on low and stir until sugar has dissolved.
  7. Increase heat to medium-high and bring to a boil, stirring constantly.
  8. Cook rapidly to the jelling point (220 F. degrees on a candy thermometer),  stirring constantly.
  9. Remove the pot from the heat and skim foam.
  10. Fill half pint jars with the hot mixture, leaving ¼-inch head space.
  11. Wipe jar rims with a damp paper towel and put lids on.
  12. Process in a hot water bath for 15 minutes.

 

Easy Cherry Marmalade recipe via flouronmyface.com

Cherry Marmalade Recipe

Arlene Mobley - Flour On My Face
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.
5 from 1 vote
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Prep Time 30 minutes mins
Cook Time 20 minutes mins
Total Time 50 minutes mins
Course Condiment
Cuisine American
Servings 6 half pints
Calories 36 kcal

Ingredients  

  • 2 lbs fresh sweet cherries (pitted)
  • â…” cup chopped orange
  • 3 ½ cups sugar
  • ¼ cup lemon juice
  • 1 tablespoon butter (optional)
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Instructions 

  • Rinse cherries and orange.
  • Stem and pit cherries.
  • Cut orange in half and remove seeds.
  • Finely chop orange pulp and peel.
  • Measure â…” 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.

Nutrition

Serving: 2tablespoonsCalories: 36kcalCarbohydrates: 9gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 1mgSodium: 1mgPotassium: 24mgFiber: 1gSugar: 9gVitamin A: 13IUVitamin C: 2mgCalcium: 2mgIron: 1mg
Tried this recipe?Share a picture on Instagram and tag @flouronmyface2

 

Meyer Lemon Marmalade

Meyer Lemon Marmalade, canning recipes, marmalade recipe via flouronmyface.com

Citrus Marmalade

Florida Citrus Marmalade, via flouronmyface.com

Calamondin Marmalade

Calamondin Marmalade via flouronmyface.com

Need more canning recipes like this Cherry Marmalade recipe? Check out my canning recipe resource page for more canning recipes.

Canning and preserving recipes via flouronmyface.com

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About Arlene Mobley

Arlene Mobley author of Flour On My Face-a Food & Lifestyle website helping busy families get dinner on the table by serving easy recipes every week.

Reader Interactions

Comments

  1. Andrew Salo

    July 23, 2016 at 7:38 pm

    This 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!

    Reply
    • Arlene Mobley

      July 25, 2016 at 10:44 am

      Andrew

      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.

      Reply
  2. Theresa @DearCreatives

    August 13, 2015 at 1:11 pm

    I 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.

    Reply
    • Arlene Mobley

      August 13, 2015 at 6:37 pm

      Theresa

      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!

      Reply
  3. Jenny @ Refresh Living

    July 27, 2015 at 10:16 am

    Yum - 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.

    Reply
    • Arlene Mobley

      July 27, 2015 at 11:28 am

      Hi Jenny

      Thank you and thanks for hosting a great linky party!

      Reply
  4. Joanne/Wine Lady Cooks

    July 25, 2015 at 10:06 am

    5 stars
    Thank 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

    Reply
    • Arlene Mobley

      July 25, 2015 at 9:47 pm

      Joanne

      Thank you!

      Reply
  5. Alayna @AlaynasCreations

    July 24, 2015 at 10:32 am

    Looks 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!

    Reply
    • Arlene Mobley

      July 24, 2015 at 11:50 am

      Alayna

      I bet picking cherries is so much fun!

      Reply

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Arlene Mobley Food & Lifestyle Blogger


Hi, I'm Arlene Mobley the cook & photographer here at Flour On My Face. I have been cooking for my family for over 35 years. I love sharing recipes to help busy families get dinner on the table. Learn more here

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