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Cherry Marmalade

Source of Recipe


From "Ball Blue Book of Preserving"






List of Ingredients



• 2/3 cup chopped and seeded orange (about 1 medium)
  
• 1 quart pitted sweet cherries
  
• 3-1/2 cups sugar
  
• 1/4 cup lemon juice
  






Instructions



1. Combine orange, cherries, sugar and lemon juice in a large saucepot, stirring until sugar dissolves.
   
   
2. Bring to a boil over high heat, stirring constantly. Cook rapidly almost to gelling point. Remove from heat. Skim foam, if necessary.
   
   
3. Ladle hot marmalade into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps. Process in boiling-water canner 15 minutes.
   
   Makes about 4 half-pints.