The Best and Easiest Way to Make Healthy and Healthy Marmalade
Cherry marmalade is a delectable preserve that combines the natural sweetness of cherries with the citrusy tang of orange or lemon. Perfect for spreading on toast, dolloping onto desserts, or even gifting, this recipe lets you savor the flavors of summer all year round. Whether you’re a seasoned home cook or a beginner, this simple guide will help you create a marmalade that’s as vibrant as it is delicious.
Why Choose Cherry Marmalade?
Cherries bring a unique flavor to marmalade, blending sweetness with just the right amount of tartness. Adding citrus elevates the taste, making it versatile enough to pair with both sweet and savory dishes. Plus, the gorgeous ruby-red color makes it as visually appealing as it is tasty!
Ingredients
To make approximately 3–4 jars of cherry marmalade, you’ll need:
- 2 lbs (1 kg) of fresh cherries: Sweet or sour cherries work; adjust sugar based on their natural sweetness.
- 2 medium oranges: Juice and finely grated zest.
- 1 large lemon: Juice and finely grated zest.
- 2 cups (400 g) of granulated sugar: Or adjust to taste.
- 1 cup (250 ml) of water: For cooking the cherries.
- Optional spice: ½ teaspoon vanilla extract or a cinnamon stick for added depth of flavor.
Step-by-Step Instructions
1. Prepare the Cherries
- Wash the cherries thoroughly.
- Pit them using a cherry pitter or by slicing them in half and removing the pits manually. Chop the cherries roughly if you prefer smaller pieces in your marmalade.
2. Combine the Base Ingredients
- In a large, heavy-bottomed pot, combine the cherries, water, orange juice, lemon juice, and their zests. The citrus zest adds a signature marmalade tang, while the juices enhance the flavor and act as a natural pectin source.
3. Cook the Mixture
- Bring the mixture to a boil over medium heat. Reduce the heat to low and simmer for about 20–25 minutes, stirring occasionally. This allows the cherries to soften and release their juices.
4. Add Sugar and Spice
- Stir in the sugar until fully dissolved. Add vanilla extract or a cinnamon stick, if desired.
- Increase the heat slightly and cook for another 30–40 minutes, stirring occasionally to prevent sticking. As the mixture thickens, it will take on a glossy appearance.
5. Test for Doneness
- To check if the marmalade is ready, place a small spoonful on a chilled plate and let it sit for a minute. If it sets and wrinkles slightly when pushed, it’s done. If not, cook for a few more minutes and test again.
6. Jar and Seal
- While the marmalade is still hot, pour it into sterilized glass jars, leaving about ¼ inch of headspace. Wipe the rims clean, seal tightly with lids, and let the jars cool at room temperature.
- Properly sealed jars can be stored in a cool, dark place for up to a year. Refrigerate after opening and consume within a month.
Tips for Perfect Cherry Marmalade
- Balance Sweetness: Adjust the sugar to suit your taste, especially if you’re using sweeter cherry varieties.
- Texture Matters: For a smoother marmalade, use an immersion blender to puree the mixture before adding the sugar. For a chunky texture, leave the cherries as is.
- Citrus Variations: Swap oranges with tangerines or add grapefruit zest for a different flavor profile.
Creative Ways to Enjoy Cherry Marmalade
Cherry marmalade isn’t just for toast! Here are some creative ways to use it:
- Dessert Topping: Spoon it over cheesecake, ice cream, or panna cotta for a tangy-sweet twist.
- Savory Pairing: Use it as a glaze for roasted pork or chicken, or pair it with soft cheeses like brie or goat cheese.
- Baking Ingredient: Swirl it into cake batter or spread it between layers of a sponge cake for a fruity filling.
