Easy Cherry Marmalade recipe via

Cherry Marmalade Recipe

  • Author: Arlene Mobley - Flour On My Face
  • Prep Time: 30 mins
  • Cook Time: 20 mins
  • Total Time: 50 minutes
  • Yield: 6 1/2 Pints 1x
  • Category: Preserves
  • Method: Hot Water Bath Canning
  • Cuisine: American


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.



  • 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)


  1. Rinse cherries and orange.
  2. Stem and pit cherries.
  3. Cut orange in half and remove seeds.
  4. Finely chop orange pulp and peel.
  5. Measure 2/3 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 1/4-inch head space.
  11. Wipe jar rims with a damp paper towel and put lids on each jar.
  12. Process in a hot water bath for 15 minutes.


Calories are for a 1/2 pint jar of marmalade.


  • Calories: 570
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