I love the holidays, and this recipe makes my house smell amazing, adds flavor to anything, and looks stunning in jars. This Lemon Cherry Marmalade looks great in my kitchen in my pantry or as a gift for someone I love. The best part, it tastes so good!
The reward is stunning jars of bright and cheerful marmalade on pantry shelves. It’s sure to be like sunshine, and its taste will have you going back for another jar.
I converted it into a delicious, fast method using the Instant Pot. Find my Instant Pot Lemon Cherry Marmalade recipe.
Lemon Cherry Marmalade
Ingredients
- 3 Medium Oranges
- 2 Lemons
- 1-1/2 cups cold water
- 1 bottle preserved ginger
- 6 cups granulated sugar
- 1 bottle (6 ounces) maraschino cherries, drained and chopped)
- 1 pouch liquid pectin
How to Make Lemon Cherry Marmalade:
- Wash oranges and lemons.
- Slice oranges and lemons paper thin.
- Discard seeds.
- Put into a large pot.
- Add water and bring to a boil.
- Turn down the heat, cover, and simmer for about 30 minutes until the rinds are tender and transparent.
- Stir occasionally.
- Drain ginger, saving syrup.
- Chop the ginger finely.
- Add sugar, chopped ginger, ginger syrup, and cherries to the orange-lemon mixture.
- Turn heat to high and bring to a full, rolling boil, stirring constantly.
- Boil hard for 1 minute.
- Remove from heat and stir in pectin.
- Continue stirring and skimming for 5 minutes.
- Ladle into hot, sterilized jars, leaving 1/4″ headspace.
- Wipe rims and seal with 2-piece canning lids.
- Process in a boiling water canner for 5 minutes.
- Refrigerate any jars that are not sealed.
Lemon Cherry Marmalade #Recipe
Ingredients
- 3 Medium Oranges
- 2 Lemons
- 1-1/2 cups cold water
- 1 bottle preserved ginger
- 6 cups granulated sugar
- 1 bottle (6 ounces) maraschino cherries, drained and chopped)
- 1 pouch liquid pectin
Instructions
- Wash oranges and lemons.
- Slice oranges and lemons paper thin.
- Discard seeds.
- Put into a large pot.
- Add water and bring to a boil.
- Turn down heat, cover and simmer about 30 minutes, until rinds are tender and transparent.
- Stir occasionally.
- Drain ginger, saving syrup.
- Chop ginger finely.
- Add sugar, chopped ginger, ginger syrup and cherries to orange-lemon mixture.
- Turn heat to high and bring to a full, rollig boil, stirring constantly.
- Boil hard 1 minute.
- Remove from heat and stir in pectin.
- Continue stirring and skimming for 5 minutes.
- Ladle into hot, sterilized jars, leaving 1/4" headspace.
- Wipe rims and seal with 2-piece canning lids.
- Process in a boiling water canner for 5 minutes.
- Refrigerate any jars that are not sealed.