Cherry Lemonade Marmalade Jam Canning Recipe

It’s the summertime coming up, so this is the right moment to create summer foods in your home. Here is a wonderful jelly to do at your kitchen with sweet and tangy coming off of it when you spread it on toast and crackers.

Get the following ingredients:

three oranges

two lemons

one and half cups of water

1 teaspoon ginger paste

1 teaspoon lemon extract

6 cups of granulated sugar

1 cup cherries (pit removed) chopped up

1 pouch of liquid pectin

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In terms of equipment:

4 pint jars and lids

sharp knife

ladle

instant pot

candy thermometer

Directions

First, clean the oranges and lemons by letting sulk in the water mixed with two tablespoons of vinegar. Slice the oranges and lemons with the knife thinly that you keep the juices in them. Then, put the slice in the Instant Pot and add in the 1.5 cups of water. Turn it on manual and high for 10 minutes, lid on top.

During those 10 minutes, put your jars and ladle in the large pot and fill 3/4 of water. Bring the water to a boil over the stove for 10 minutes and turn off, letting it cool when it’s time to go back to the marmalade jam.

Open the lid and you will smell it nicely when finished. Next, put in the cherries, turn the pot back on saute mode, and stir in the sugar, ginger paste, cherries, and lemon extract. With the thermometer, stir until it hits 223 degrees. Try the mix and make sure it moves off slowly, not thinning and moves a lot like water.

Turn off, cool for 5 minutes, take out the jars, and put the marmalade into them with the ladle. Tighten the jars and water bath canning process for 10 minutes.