Lemon Cherry Marmalade: Sunshine You Can Spoon
A zesty little jam with big personality.
If life gives you lemons, make marmalade. Then toss in cherries, add a whisper of ginger, and let the whole kitchen smell like sunshine decided to throw a party.
This Lemon Cherry Marmalade is sweet, citrusy, ruby-kissed, and just cheeky enough to make your morning toast feel like it got dressed up for brunch. It has the bright tang of lemon, the mellow sweetness of orange, the pretty pop of maraschino cherries, and that cozy little zing from preserved ginger that makes people pause after the first bite and say, “Wait… what is in this?”
It is gorgeous in a jar, dreamy on biscuits, lovely on croissants, and absolutely gift-worthy when you want something homemade that feels thoughtful without being fussy.
Short on time? You may also love my Instant Pot Lemon Cherry Marmalade for a faster version that still delivers sunshine in a jar.
And if ice cream toppings, sauces, jams, and frozen treats are your happy place, be sure to visit my Ice Cream Toppings, Jams, Sauces & Frozen Drinks category for even more sweet inspiration.
Why You’ll Love This Homemade Lemon Cherry Marmalade
There is something wonderfully old-fashioned about making marmalade. It feels like one of those kitchen rituals that asks you to slow down just long enough to notice the good stuff: the scent of citrus, the shimmer of sugar, the jewel-toned cherries, and the satisfying little clink of jars cooling on the counter.
This recipe is especially fun because it takes a classic citrus marmalade and gives it a playful cherry twist. Think orange marmalade’s sunny cousin, but with lemons, cherries, and a little ginger sparkle.
- Bright, sweet-tart flavor: Lemon and orange bring the citrusy tang, while cherries add color and sweetness.
- Beautiful ruby-gold color: This marmalade looks stunning in jars, on brunch boards, and spooned over desserts.
- Perfect for gifting: Tie a ribbon around the jar and suddenly you are the person who gives charming homemade gifts.
- Versatile beyond toast: Use it on biscuits, croissants, scones, ice cream, cheesecake, pork, chicken, or cheese boards.
- Traditional stovetop method: Slow simmering helps the citrus peel soften and the flavor deepen.
What Does Lemon Cherry Marmalade Taste Like?
This lemon cherry marmalade recipe has layers. The lemon gives it a sunny, tangy brightness. The oranges soften the sharp citrus edge with natural sweetness. The maraschino cherries bring that nostalgic soda-shop sweetness and pretty ruby color. The preserved ginger adds warmth without taking over.
The result is a sweet-tart homemade marmalade that tastes lovely on breakfast breads but is special enough to serve on a holiday brunch board or dessert tray.
If you love cozy fruit spreads, you may also enjoy using this marmalade as a twist in recipes like Orange Marmalade Muffins with Cream Cheese Glaze. The cherry-lemon flavor would be darling with a cream cheese glaze.
Ingredients for Lemon Cherry Marmalade
This homemade citrus marmalade uses simple ingredients, but each one has a job to do. The lemons and oranges create the bright base, the cherries bring sweetness and color, the ginger gives it warmth, and the pectin helps the marmalade set beautifully.
- 3 medium oranges: Oranges add sweetness, body, and classic marmalade flavor.
- 2 lemons: Lemons give this marmalade its sunny tartness and bright citrus personality.
- 1 1/2 cups cold water: Water helps soften the citrus peel as it simmers.
- 1 bottle preserved ginger, syrup reserved: Ginger adds a warm, lightly spiced note that makes this marmalade taste extra special.
- 6 cups granulated sugar: Sugar sweetens the marmalade and helps with preservation and texture.
- 1 bottle, 6 ounces, maraschino cherries, drained and chopped: Cherries add color, sweetness, and that nostalgic ruby-red charm.
- 1 pouch liquid pectin: Pectin helps the marmalade thicken and set.
How to Make Lemon Cherry Marmalade
This is a traditional stovetop marmalade recipe, so give yourself a little time and enjoy the process. The citrus needs to simmer until the peel becomes tender, then the sugar, cherries, ginger, and pectin help transform it into a glossy homemade preserve.
- Prepare the citrus.Wash the oranges and lemons thoroughly. Slice them paper-thin and remove any seeds. Thin slices are important because they help the citrus peel soften properly and create a better marmalade texture.
- Cook the fruit.Place the sliced oranges, sliced lemons, and cold water into a large, heavy-bottomed pot. Bring the mixture to a boil, then reduce the heat, cover, and simmer for about 30 minutes, stirring occasionally, until the citrus rinds are tender and slightly translucent.
Cook the citrus until the rinds are tender and slightly translucent. - Prepare the ginger.Drain the preserved ginger, making sure to reserve the syrup. Finely chop the ginger so it distributes evenly throughout the marmalade.
- Add the sugar, ginger, syrup, and cherries.Stir the granulated sugar, chopped ginger, reserved ginger syrup, and drained chopped maraschino cherries into the cooked citrus mixture.
The cherries add sweetness, color, and a nostalgic ruby-red glow. - Bring the marmalade to a rolling boil.Increase the heat to high and bring the mixture to a full rolling boil. Stir constantly and boil hard for 1 minute.
Stir constantly as the marmalade comes to a full rolling boil. - Add the pectin.Remove the pot from the heat and stir in the liquid pectin. Continue stirring and skim off foam for about 5 minutes.
After adding pectin, stir and skim the foam before filling jars. - Ladle into jars.Ladle the hot marmalade into hot, sterilized jars, leaving 1/4-inch headspace. Wipe the rims clean and apply lids.
Use clean, sterilized jars for safe storage and the best results. - Process and cool.Process the jars in a boiling water bath for 5 minutes. Remove carefully and allow the jars to cool completely. Check the seals before storing. Refrigerate any jars that do not seal properly.
Cool completely, check the seals, and store sealed jars in a cool pantry.
Expert Tips for the Best Lemon Cherry Marmalade
Marmalade is simple, but it does like a little attention. These tips help you get a prettier texture, better flavor, and a more reliable set.
- Slice the citrus very thin. Thick citrus peel can stay chewy. Thin slices soften better and create that classic marmalade texture.
- Use a heavy-bottomed pot. Sugar can scorch quickly, so a sturdy pot helps distribute heat evenly.
- Stir constantly during the rolling boil. This helps prevent sticking and keeps the marmalade from bubbling over.
- Do not skip the headspace. Leave 1/4 inch of headspace when filling jars.
- Give it time to set. Marmalade may look a little loose at first. Let it rest for 24 hours before deciding it did not set.
- Refrigerate unsealed jars. Any jar that does not seal should go into the refrigerator and be enjoyed first.
Creative Variations for Lemon Cherry Marmalade
Once you make this version, it is easy to start dreaming up your own little pantry masterpieces. Here are a few fun ways to change the flavor while keeping that bright citrus base.
- Blood Orange Cherry Marmalade: Swap one or more oranges for blood oranges for a deeper color and slightly berry-like citrus flavor.
- Vanilla Lemon Cherry Marmalade: Add a split vanilla bean while the citrus simmers for a warm bakery-style finish.
- Tart Cherry Citrus Marmalade: Use dried tart cherries rehydrated in warm water instead of maraschino cherries for a more grown-up flavor.
- Spiced Holiday Marmalade: Add a cinnamon stick during the simmering stage, then remove it before jarring.
- Orange-Lemon Marmalade: Skip the cherries for a more classic citrus-forward spread.
For another fruit-forward homemade preserve idea, take a peek at this Sangria Jelly recipe. It is another beautiful jar-worthy recipe with gift-giving potential.
How to Serve Lemon Cherry Marmalade
This is where lemon cherry marmalade gets fun. Yes, it belongs on toast, but please do not stop there. This sweet-tart citrus cherry spread can go from breakfast to dessert to dinner with very little effort.
- Spread it over warm toast, English muffins, or Southern Biscuits.
- Spoon it over 7UP Biscuits for a quick brunch treat.
- Serve it with Preserve Cream Biscuits for a double-dose of sweet comfort.
- Swirl it into plain Greek yogurt or oatmeal.
- Spoon it over vanilla ice cream for a bright citrus cherry sundae.
- Use it as a topping for cheesecake or pound cake.
- Add it to a cheese board with Brie, cream cheese, goat cheese, or sharp cheddar.
- Brush it over baked ham, roasted pork, or chicken as a glossy glaze.
- Use it as a filling between cake layers or thumbprint cookies.
- Stir a spoonful into sparkling water or tea for a fruity citrus twist.
Storage Tips
Properly processed and sealed jars of lemon cherry marmalade can be stored in a cool, dark pantry. Once opened, refrigerate the jar and use it within a few weeks for the best flavor and texture.
If a jar does not seal after processing, place it in the refrigerator and enjoy it first. You can also freeze marmalade if you prefer not to can it. Just make sure to leave enough headspace for expansion.
FAQs About Lemon Cherry Marmalade
Can I make lemon cherry marmalade without pectin?
Yes, but the texture may vary. Without pectin, the marmalade will need a longer cooking time to reach the gel stage. Liquid pectin makes this recipe easier and more consistent.
Can I use fresh cherries instead of maraschino cherries?
You can, but the flavor and color will change. Maraschino cherries add a nostalgic sweetness and bright ruby color. Fresh cherries will create a more natural fruit flavor and may be less sweet.
Why is my marmalade runny?
Marmalade can take up to 24 hours to fully set. If it still seems loose after resting, it may not have reached a strong enough boil, or the pectin may not have activated properly.
Can I freeze this marmalade instead of canning it?
Yes. Spoon the marmalade into freezer-safe jars or containers, leaving extra headspace. Freeze for up to 6 months and thaw in the refrigerator before using.
How long does homemade lemon cherry marmalade last?
Properly sealed jars stored in a cool, dark place can last up to one year. Once opened, refrigerate and use within a few weeks.
What can I serve with lemon cherry marmalade?
It is delicious on biscuits, toast, croissants, scones, yogurt, oatmeal, ice cream, cheesecake, pork, chicken, and cheese boards.
More Sweet Sauces, Jams, and Toppings to Try
If this recipe has you ready to fill the fridge door with jars and bottles of homemade goodness, you may also like my Instant Pot Lemon Cherry Marmalade for a quicker method.
For a cozy drink or dessert drizzle, try this Vanilla Simple Syrup. It is wonderful in coffee, tea, lemonade, cocktails, mocktails, and even brushed over cakes.
You can also browse more sweet spoonable inspiration in my Ice Cream Toppings, Jams, Sauces & Frozen Drinks collection.
Final Thoughts: Spoonfuls of Sunshine
Making marmalade is one of those slow kitchen pleasures that feels extra rewarding. You start with simple fruit, sugar, and a little patience, and somehow you end up with glowing jars of homemade sweetness that make breakfast, brunch, dessert, and gifting feel just a little more special.
This Lemon Cherry Marmalade is bright, cheerful, and full of personality. It is the kind of recipe that feels right at home on a winter holiday breakfast table, a spring brunch board, or a summer scoop of vanilla ice cream.
Make a batch, keep a jar for yourself, and share the rest. Or do what I do and pretend you are going to share the rest while quietly tucking an extra jar into the back of the fridge.
Lemon Cherry Marmalade: Sunshine in a Jar
This Lemon Cherry Marmalade combines bright citrus with sweet cherries and warm preserved ginger for a jewel-toned preserve that tastes like sunshine on a spoon. It’s perfect for spreading on toast, whisking into glazes, or gifting in jars during the holidays. If you want a quicker version, try my Instant Pot version here: Instant Pot 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
1. Prepare the Citrus: Wash the oranges and lemons thoroughly, then slice them paper-thin, removing and discarding the seeds. Place sliced citrus into a large heavy-bottomed pot and pour in the 1 1/2 cups of cold water.
2. Simmer the Fruit: Bring to a boil, then reduce heat, cover, and simmer for about 30 minutes, stirring occasionally, until the citrus rinds are tender and translucent.
3. Prepare the Ginger: Drain the preserved ginger, making sure to save the syrup, and finely chop the ginger.
4. Combine the Mixture: Add the chopped ginger, reserved ginger syrup, granulated sugar, and chopped maraschino cherries to the pot of citrus.
5. Boil to Gel Stage: Turn heat to high and bring the mixture to a full rolling boil, stirring constantly. Boil hard for 1 minute, then remove from heat.
6. Add the Pectin: Stir in the liquid pectin and continue stirring gently for 5 minutes, skimming foam if needed.
7. Fill the Jars: Ladle the hot marmalade into hot, sterilized jars, leaving 1/4-inch headspace. Wipe the rims and seal with two-piece canning lids.
8. Process and Cool: Process the jars in a boiling water canner for 5 minutes. Allow jars to cool fully. Refrigerate any jars that do not seal.
Notes
- Marmalade may appear loose while hot but will thicken as it cools and rests overnight.
- Use a wide pot to prevent scorching and achieve a brighter, clearer marmalade.
- This makes beautiful holiday gifts — tie a small ribbon around the jar and add a handwritten tag.
This marmalade is excellent served on warm toast, flaky croissants, or spooned over scones. Try pairing it with Southern Biscuits or 7UP Biscuits for a bakery-style breakfast. It also complements cheese boards beautifully, especially soft cheeses like Brie. You can also use it in place of the preserves in these Orange Marmalade Muffins with Cream Cheese Glaze to give the recipe a cherry-citrus twist.
This recipe was originally published Feb 19, 2014, and updated June 3, 2026, with improved instructions, updates, and new photos.