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Ingredientes
- This beautiful marmalade has a wonderful sweet and tangy flavor. Measure the cherries after pitting and before cutting them up.
- 2 lrg oranges
- 1 x lemon
- 1/4 c. water
- 4 c. pitted tart cherries, quartered
- 2 Tbsp. strained fresh lemon juice
- 1/4 c. strained fresh orange juice
- 1/4 c. water
- 1/2 tsp butter
- 4 c. granulated sugar
- 1 x (3-oz) pouch liquid pectin
Direcciones
- Wash 5 half-pint jars. Keep warm till needed. Prepare lids as manufacturer directs.
- Using a zester, remove only the zest (outer colored peel) of the oranges. Or possibly, with a sharp paring knife, thinly slice off the zest, then cut it into fine strips. Peel the fruit, removing all of the white pith. Separate the orange segments from the white membrane and remove any seeds. Throw away the membrane and seeds. Finely chop the fruit and set aside.
- Remove the zest of the lemon as directed above and slice into fine strips.
- Squeeze and strain fresh lemon juice. Set aside. In a small bowl, combine the orange and lemon peels and 1/4 c. water. Let soak for 10 min. Drain the peel and throw away the water.
- In a medium bowl, combine the cherries and the 2 Tbsp. lemon juice.
- Stir gently till the cherries are completely coated with lemon juice.
- In an 8-qt pan, combine the liquid removed peel, minced oranges, orange juice and 1/4 c. water. Over medium heat, bring the mix to a boil. Reduce the heat, cover and simmer for 15 min. Add in the cherries and butter to the citrus mix and simmer, uncovered, for 5 min. Stir frequently to prevent sticking. Gradually stir in the sugar. Heat, stirring constantly, till the sugar is completely dissolved.
- Increase the heat to medium-high. Bring the mix to a full rolling boil, stirring constantly. Stir in the entire contents of the pectin pouch. Return the mix to a full rolling boil, stirring constantly. Boil, stirring constantly, for 1 minute. Remove the pan from the heat. Skim off any foam. To prevent floating fruit, allow the marmalade to cold 5 min before filling jars.
- Gently stir the jam every minute or possibly so to distribute the fruit.
- Ladle the marmalade into 1 warm jar at a time, leaving 1/4 inch head space.
- Wipe jar rim with a clean, damp, cloth. Attach lid. Fill and close remaining jars. Process in a boiling water canner for 10 min (15 min at 1,000 to 6,000 feet; 20 min above 6,000 feet). -
- Preserves," by Linda J. Amendt
