Cherry Marmalade

This beautiful marmalade has a wonderful sweet and tangy flavor. Measure
the cherries after pitting and before cutting them.

Yield: 5 half pints

2 large Valencia oranges
Zested or thinly sliced peel of 1 lemon
1/4 cup water
4 cups pitted tart cherries, quartered
2 tablespoons strained fresh lemon juice
1/4 cup strained fresh orange juice
1/4 cup water
1/2 teaspoon unsalted butter
4 cups sugar
3 ounce pouch liquid pectin

Using a zester, remove on the outer colored peel of the oranges. Or, with a
sharp paring knife, thinly slice off the zest, then cut it into fine
strips. Peel the fruit, removing all the white pith. Separate the orange
segments from the white membrane and remove any seeds. Discard the membrane
and seeds. Finely chop the fruit and set aside.

In a small bowl, combine the orange and lemon peels and 1/4 cup water. Let
soak for 10 minutes. Drain the peel and discard the water.

In a medium bowl, combine the cherries and lemon juice. Stir gently until
the cherries are completely coated with the juice.

In an 8 quart pan, combine the drained peel, chopped oranges, orange juice
and 1/4 cup water. Over medium heat, bring the mixture to a boil. Reduce
the heat, cover and simmer for 15 minutes.

Add the cherries and butter to the citrus mixture and simmer, uncovered, for
5 minutes. Stir frequently to prevent sticking. Gradually stir in the
sugar. Heat, stirring constantly, until the sugar is completely
dissolved.

Increase the heat to medium high. Bring the mixture to a full rolling
boil, stirring constantly. Stir in the entire contents of the pectin
pouch. Return the mixture to a full rolling boil, stirring constantly.
Boil, stirring constantly, for 1 minute. Remove the pan from the heat and
skim off any foam.

To prevent floating fruit, allow the marmalade to cool 5 minutes before
filling jars. Gently stir the marmalade to distribute the fruit. Ladle
the marmalade into hot jars, leaving 1/4 inch headspace. Wipe the jar
rims and threads with a clean, damp cloth. Cover with hot lids and apply
screw rings. Process half pint jars in a 200 degree F (93 C) water bath
for 10 minutes, pint jars for 15 minutes.

From "Blue Ribbon Preserves" by Linda J. Amendt, published by The Berkley
Publishing Group-