Cherry Marmalade Recipe
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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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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