Cherry Marmalade

Well as we head down the last day of our Cherry Spectacular we end with some Cherry Marmalade.

This is where sweet meet tart and there is a piece of fish that may just get marinaded with this Jam!

 As we bid farewell to the delicious cherries that The Washington Fruit Commission and Sweet Preservation sent us we have a sad thought. Why ...Why.... wait why not get more! Ok all better!


2 pounds of Cherries
1/2 a cup of thinly slices lemon peel
1 cup of lemon pulp
1/2 cup fresh lemon juice

Clean, pit and cut your cherries in half. Now rinse them again. Chop your cherries to the consistency you like. We all know I love thick jam. When you are cooking them the skin will dissipate a bit. Watch for pit's. They do not float like citrus seeds.

It is important to not skip this step.

Now take the slices and cut them into quarters. Put the slices in 1/2 cup of the lemon juice bring this up to a simmer and then add the 1/4 tsp of baking soda. It will bubble. Turn it down and let it simmer on low for 20 minutes this tenderizes the rind's.

 Have your cup of lemon pulp ready, It is super easy to get the rind out . I went to a class in Oakland at the Still Room and here is the link to tell you how to Section your Citrus.

Start you batch by putting your clean chopped cherries into a non-reactive pot and turn the flame on medium heat.

Now add all your citrus and rinds. Smash your cherries while they are cooking the juice is thick and dark. There are a few ways of doing this. You can mush or use an immersion blender while they are cooking. They do thin out while cooking no matter how you cut them.

If you use an immersion blender add the rinds after !

Bring everything to a rapid boil and can start to add your sugar one cup at a time. Between cup's stir and let the sugar dissolve prior to adding another cup. Do this until all the sugar is added and then bring it back up to a rolling boil.

Beautiful deep color. Gel times differ if you use no pectin or pectin. No pectin needs to be brought up to a boiling point of 223 degrees. Pectin is to the boiling point. Here is a pectin not pectin link to help you if needed.

With Marmalade the citrus has pectin in it naturally so if you bring it up to the proper gel point you will have perfect Marmalade.

Now it is time to scrap the foam off and get to jarrin' up. Turn off the burner and let your jam sit for 5 minutes this helps the fruit not to float to the top of the jar once water-bathed. Scrap off the foam and have your jars ready.  Ladle into 1/2 pint jelly jars till 1/4" from the top of the jar. Wipe your jars clean and cap and water bath them for 12 minutes.

Take the jams out of the water bath and let them cool overnight. Once cooled take  the ring off wash and store in a cool spot. Your jam's will be good for 6 to 9 months. Once open put them in the refrigerator and enjoy.

Disclaimer: This is not an all inclusive recipe for making jam. You should have a basic knowledge and understanding of the canning process before proceeding. Please consult your local Center for Home Preservation for additional information and available classes.

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