Ba-Da-Bing Cherry Marmalade



  • 2 large Valencia Oranges
  • Thinly sliced peel of 1 Lemon
  • 4 Cups chopped cherries (I like to do mine in the food processor when they are partly frozen)
  • 2 TBSP Lemon Juice
  • 1/2 Cup Orange Juice / water (you need 1/2 cup of liquid, if the cherries have been frozen, you can add the Cherry Juice to the Orange Juice and Water to make 1/2 Cup)
  • 6 Cups Sugar
  • 1 Box regular Pectin


  1. Wash and inspect 8 1/2 Pint or 250 ml. jars. Sterilize your jars in a boiling bath for at least 10 minutes.
  2. Process or quarter the cherries to make 4 cups. Place in your pot and add the pectin. Stir to ensure their are no lumps.
  3. Zest or remove only the coloured part and thinly slice of the lemon and the oranges.
  4. Juice the lemon and orange, and with their peels, put into the pot with the cherries.
  5. Bring to a simmer and cook for 5 minutes, stirring to prevent sticking. Get your lids, funnel and ladle ready.
  6. Gradually stir in the sugar (ensure the fruit mixture is still simmering). Bring to a full rolling boil that can not be stirred down, for at last one minute (stir constantly).
  7. Turn off the heat and remove the pot from the stove.
  8. Remove the jars from the boiling bath and fill the hot jars with the marmalade, leaving 1/4 inch headspace.
  9. Wipe the rim and threads of the jars with a clean, damp paper towel. Cover with hot lids and put on the screw rings.
  10. Process the marmalade in a 200 degree water bath for 10 minutes.
  11. Remove the jars to a folded towel or a rack in a draft free place until cool. (and listen to the jars ping!)

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