Scrivener wrote:
As it says in the subject title, this is simply and an appeal for a
cherry marmalade recipe. Can anybody help please?

Yours hopefully

Uncle Ned



Buy a box of Certo (or Sure·Jell) pectin and inside will be a sheet of
paper folded many times with lots of recipes. There should be one for
cooked cherry jam. Use that and don't grind up the cherries too fine,
just crush them. HTH :-)

The yield with cherry jam or jelly is not very high because cherries are
very low in natural pectin.

Bob

zxcvbob wrote:
Scrivener wrote:
As it says in the subject title, this is simply and an appeal for a
cherry marmalade recipe. Can anybody help please?

Yours hopefully

Uncle Ned



Buy a box of Certo (or Sure·Jell) pectin and inside will be a sheet of
paper folded many times with lots of recipes. There should be one for
cooked cherry jam. Use that and don't grind up the cherries too fine,
just crush them. HTH :-)

The yield with cherry jam or jelly is not very high because cherries are
very low in natural pectin.

Bob

I LOVE cherry preserves, but fail to imagine the charm of cherry
marmalade - do the skins get candi-fied, like in orange marmalade? If
not, then they would be really, really annoying. I'd stick with
preserves myself.

N.

"Nancy2" wrote in message
ups.com...


I LOVE cherry preserves, but fail to imagine the charm of cherry
marmalade - do the skins get candi-fied, like in orange marmalade? If
not, then they would be really, really annoying. I'd stick with
preserves myself.

I suspect the OP is looking for a recipe that includes both cherries and
citrus fruit/peels. I have made cranberry marmalade and blueberry marmalade
and that's what they are -- the first is kind of a mix between cranberry jam
and orange marmalade and the second is blueberry jam and orange/lemon
marmalade. The blueberry marmalade recipe is especially yummy; I thought
the cranberry marmalade recipe was too sweet -- anything craberry should
have some tartness in my book.

I think I've seen a recipe for cherry marmalade. If I get the chance I'll
look for it.

Anny

Anny Middon wrote:
"Nancy2" wrote in message
ups.com...


I LOVE cherry preserves, but fail to imagine the charm of cherry
marmalade - do the skins get candi-fied, like in orange marmalade? If
not, then they would be really, really annoying. I'd stick with
preserves myself.

I suspect the OP is looking for a recipe that includes both cherries and
citrus fruit/peels. I have made cranberry marmalade and blueberry marmalade
and that's what they are -- the first is kind of a mix between cranberry jam
and orange marmalade and the second is blueberry jam and orange/lemon
marmalade. The blueberry marmalade recipe is especially yummy; I thought
the cranberry marmalade recipe was too sweet -- anything craberry should
have some tartness in my book.

I think I've seen a recipe for cherry marmalade. If I get the chance I'll
look for it.

Anny




I assumed "Uncle Ned" was just using the wrong word when he said marmalade.

Here's a berry and lemon jam that I've made before using blueberries and
it's quite good. I think you could use cherries and thinly sliced
lemons and end up with something kind of marmalade-like. The lemons
provide the pectin. (Yes, you use the whole peels, not just the zest)

Blackberry Lemon Jam
(from _Farm Journal_)

2 lemons, seeded and chopped
1 1/2 cup water
6 cups blackberries
7 cups sugar

Combine lemons and water and cook for 20 minutes. Add berries and sugar
and continue cooking 20 minutes or until thickened. Pour into sterile
jars, leaving 1/4� headspace, seal, process in BWB canner for 5 minutes.

--
Best regards,
Bob