Cherry Marmalade

{pitting the cherries by halving them with your hands}

{chopping the unpeeled orange}

{lower left: boiling the jars to keep them hot and clean; lower right: boiling the cherries, orange and lemon juice; upper right: heating the metal lids to keep them warm before canning}

{pouring the marmalade into the jars}

Canning fruits has become very popular in my household. We also love cherries, so cherry marmalade seemed like a fabulous idea. Cherries are in season and perfect for the holidays; the marmalade can be used on toast in the morning, over ice cream, over pound cake, on top of muffins, anything you like! 


I followed this recipe, which is the same exact recipe as the one we originally had used in the Ball Complete Book of Home Preserving. That book is all you need to know about learning how to make jellies, jams, preserves and marmalades - it is so helpful and easy to follow! 


The difference between jams, jellies and preservatives lies at the consistency and form of the fruit being used. Jellies contain fruit in the form of juice only; jams contain fruit in the form of pulp; and preserves contain fruits in the form of larger chunks; and finally, marmalade contains citrus preserved fruits. I was initially confused on this, so I had to find out the difference between all these! 


Merry Christmas and enjoy the pictures! 
xoxo, A