Best Easy Orange Cherry Marmalade Recipes

CHERRY MARMALADE

Cherry Marmalade image

This is the taste of summer!! This is from the Ball Complete Book of Home Preserving. The recipe is for under 1,000 feet elevation so adjust it for your area.

Provided by Samantha in Ut

Categories Fruit

Time 1h10m

Yield 8 ounce jars, 4 serving(s)

Number Of Ingredients 4

Ingredients

2/3 cup chopped seeded orange (unpeeled)
4 cups pitted sweet cherries
4 tablespoons lemon juice
3 1/2 cups granulated sugar

Steps:

Prepare canner, jars and lids.
In a large saucepan, combine orange, cherries, juice. Bring to a boil over medium-high heat. Reduce heat, cove and boil gently, stirring frequently, until peel is tender,about 20 minutes. Maintaining boil, gradually stir in sugar. Boil hard, stirring frequently, until mixture reaches gel stage, about 30 minutes. Remove from heat and test gel. If gel stage has been reached, skim off foam.
Ladle hot marmalade into hot jars, leaving 1/4 in headspace. Remove air bubbles and adjust headspace, if necessary by adding more marmalade. Wipe rim and put on lids and bands.
Place jars in canner, bring to a boil and process 15 minutes.

Nutrition Facts : Calories 786.5, Fat 0.3, SaturatedFat 0.1, Sodium 0.1, Carbohydrate 203, Fiber 3.8, Sugar 196.6, Protein 1.9

EASY ORANGE MARMALADE

Easy Orange Marmalade image

So easy to make! It makes one jar and is good on toast, or for whatever recipe you use Orange Marmalade for. Enjoy!

Provided by carole in orlando

Categories Oranges

Time 25m

Yield 1 jar

Number Of Ingredients 3

Ingredients

1 medium navel orange
2 tablespoons water
1/2 cup sugar

Steps:

Select Navel oranges that have the thinnest peel.
If the orange is large double the amount of water and sugar.
Wash the orange thoroughly.
Cut off both ends of the orange.
Cut the orange in half, cut each half in about eight sections.
Place the orange sections in the food processor and pulse until the peel in is tiny pieces.
In a medium saucepan place the processed orange, the water and the sugar and bring to a gentle boil.
Boil for 15 minutes, stirring frequently.
Let cool, then place in a glass jar with a tight fitting lid.
Refrigerate to store.
When it is cold it is ready to eat.
I use 1/2 sugar and 1/2 Splenda and it works well.

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