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Lemon Cherry Marmalade: Sunshine You Can Spoon

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Lemon Cherry Marmalade: Sunshine You Can Spoon

A Zesty Little Jam with Big Personality

If life gives you lemons… add cherries and make marmalade. This Lemon Cherry Marmalade is the pantry’s version of a sunny disposition—sweet, citrusy, and just cheeky enough to brighten your breakfast. With ruby-red cherries, golden citrus, and a whisper of ginger, it’s the kind of preserve that makes your kitchen smell like the holidays and your toast taste like a celebration.

Short on time? Try the Instant Pot Lemon Cherry Marmalade for a faster version that still delivers sunshine in a jar.

Jar of homemade Lemon Cherry Marmalade glowing with ruby and gold tones on a wooden surface
Lemon Cherry Marmalade – Sunshine You Can Spoon

Why You’ll Love This Lemon Cherry Marmalade

  • Uses everyday citrus and pantry staples—no specialty shopping required.
  • Gorgeous ruby and gold color that looks stunning in jars and on cheese boards.
  • Versatile flavor that pairs beautifully with toast, scones, and savory dishes.
  • Traditional stovetop method for deep, developed flavor.
  • Makes your kitchen smell like the holidays while it simmers.

Ingredients for Homemade Lemon Cherry Marmalade

  • 3 medium oranges
  • 2 lemons
  • 1 1/2 cups cold water
  • 1 bottle preserved ginger (reserve syrup)
  • 6 cups granulated sugar
  • 1 bottle (6 ounces) maraschino cherries, drained and chopped
  • 1 pouch liquid pectin

Step-by-Step Directions for Perfect Marmalade

  1. Prepare the citrus
    Wash the oranges and lemons thoroughly. Slice them paper-thin and remove any seeds.
  2. Cook the fruit
    Place the citrus slices and the cold water into a large, heavy-bottomed pot. Bring to a boil, then lower the heat and cover. Simmer about 30 minutes, stirring occasionally, until the rinds are tender and slightly translucent.
    Lemon and orange rinds cooking in a pot for marmalade
    Cook citrus until the rinds are soft and translucent.
  3. Prepare the ginger
    Drain the preserved ginger, saving the syrup. Finely chop the ginger for even distribution through the marmalade.
  4. Combine ingredients
    Add the granulated sugar, chopped ginger, reserved ginger syrup, and the drained, chopped cherries to the cooked citrus in the pot.
    Chopped cherries added to citrus rinds in pot for marmalade
    Stir in cherries, sugar, ginger, and reserved syrup before boiling.
  5. Boil to gel
    Turn the heat up to high and bring the mixture to a vigorous, full rolling boil. Stir constantly and boil hard for 1 minute.
    Stirring sugar into marmalade mixture to dissolve and prepare for boiling
    Bring to a full boil and maintain a rolling boil for one minute.
  6. Add pectin and finish
    Remove the pot from the heat and stir in the liquid pectin. Continue stirring and skim foam for about 5 minutes to finish the set.
    Finished marmalade resting in the pot after pectin is added
    Stir and skim for several minutes after adding pectin.
  7. Jar the marmalade
    Ladle the hot marmalade into hot, sterilized jars leaving 1/4-inch headspace. Wipe rims clean and apply lids.
    Sterilized jars ready for filling with homemade marmalade
    Use sterilized jars for long-term pantry storage.
  8. Process and store
    Process jars in a boiling water bath for 5 minutes. Allow jars to cool completely; refrigerate any jars that do not seal.
    Stacked jars of homemade Lemon Cherry Marmalade cooling after processing
    Cool jars on the counter and store sealed jars in a cool pantry.

Expert Tips for Marmalade Success

  • Slice citrus as thinly as possible for the best mouthfeel and translucent peels.
  • If the marmalade seems loose after cooling, allow it 24 hours—many batches thicken naturally.
  • Use a wide, heavy-bottomed pot to prevent scorching and ensure even cooking.

Creative Variations to Try

  • Blood Orange Marmalade: Swap in blood oranges for deeper color and richer citrus notes.
  • Vanilla Citrus Twist: Add a split vanilla bean during simmering for a warm, cozy finish.
  • Tart Cherry Upgrade: Use dried tart cherries rehydrated in warm water instead of maraschino cherries for an adult-forward flavor.
  • Classic Orange Marmalade inspiration
Holiday styled jar of Lemon Cherry Marmalade with ginger and pine decor
Lemon Cherry Marmalade (Holiday Gift in a Jar)

Serving Suggestions for Lemon Cherry Marmalade

Lemon Cherry Marmalade spread on a croissant
Try it on croissants, scones, or warm biscuits.

FAQs About Homemade Marmalade

Can I make this without pectin? Yes—omitting pectin requires a longer boil to reach the gel stage and results may vary in texture.

How long does this marmalade last? Properly processed jars stored in a cool, dark pantry can keep up to one year.

Can I freeze instead of canning? Absolutely—leave extra headspace and freeze jars for up to 6 months.

Flavor Pairing Tip

Want to elevate your marmalade game? Try pairing it with a homemade syrup from this guide: Homemade Simple Syrups

Final Thoughts: Spoonfuls of Sunshine

Making marmalade is one of those slow kitchen pleasures that pays off in golden jars and glowing reviews. Whether you simmer it on the stovetop or opt for the speedy Instant Pot version, this Lemon Cherry Marmalade is a bright, cheerful addition to your pantry—and your plate. Wrap a few jars for gifts, stash some for brunch, and keep one just for you.

 

Lemon Cherry Marmalade #Recipe

Lemon Cherry Marmalade: Sunshine in a Jar

Yield: About 6 half-pint jars (roughly 48 ounces total)
Prep Time: 20 minutes
Cook Time: 45 minutes
Inactive Time: 1 day
Total Time: 1 day 1 hour 5 minutes

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.

Did you make this recipe?

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© Julee Morrison
Cuisine: american / Category: Marmalade | Jams | Jelly | Preserves

About Julee Morrison

Julee Morrison is an author and writer with over 35 years of experience in parenting and family recipes. She’s the author of four cookbooks: The Instant Pot College Cookbook, The How-To Cookbook for Teens, The Complete Cookbook for Teens, and The Complete College Cookbook.Available on Amazon,

Her work has appeared in The LA Times, Disney’s Family Fun Magazine, Bon Appétit, Weight Watchers Magazine, All You, Scholastic Parent & Child, and more.

Her article "My Toddler Stood on Elvis' Grave and Scaled Over Boulders to Get to a Dinosaur" appeared on AP News, and her parenting piece “The Sly Way I Cured My Child's Lying Habit” was featured on PopSugar.

Outside of writing, Julee enjoys baking, reading, collecting crystals, and spending time with her family. You can find more of her work at Mommy’s Memorandum.

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