Cherry Marmalade Recipe

How to make it

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• Peel outer layer of oranges and lemons, set aside. Remove the white membrane from fruit and discard - set fruit aside. If there is an excess amount of the white layer on the orange and lemon peels, remove it - I basically filleted the peels to do this. Chop the peels and place in a large saucepan. Add water and baking soda, cover and bring to a boil. Simmer for 10 min.
• While the peels are simmering, section the oranges and lemons, reserving the juice.
• When the 10 min simmer is up, add the oranges, lemons, and their juice to the saucepan, cover and simmer for 20 min.
• While the orange and lemons are simmering, stem and pit your cherries. Puree the cherries - I used a food processor and left it a little chunky.
• After the 20 min simmer is up, add your cherry puree.
• Remove mixture from saucepan and measure 4 cups back into the saucepan. If you have less than four cups, add water to equal four cups; if you have more than 4 cups, discard the extra.
• Add sugar and mix well. Boil uncovered for 5 min.
• Remove from heat and stir in pectin. Stir for 5 min to cool, skim off any foam, (Mine did not have much foam.)
• Pour into half-pint jars or freezer containers, leaving 1/4 inch headspace. Adjust caps. Process for 10 min in a boiling water-bath or store in the freezer. (We didn't have jars, so we just used Pyrex dishes.)