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.
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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
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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.
Serving: 2 tablespoons Calories: 36 kcal Carbohydrates: 9 g Protein: 1 g Fat: 1 g Saturated Fat: 1 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 1 g Trans Fat: 1 g Cholesterol: 1 mg Sodium: 1 mg Potassium: 24 mg Fiber: 1 g Sugar: 9 g Vitamin A: 13 IU Vitamin C: 2 mg Calcium: 2 mg Iron: 1 mg
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