And the cherry pitting continues. Early on in the cherry season Lynette created a wonderful cherry preserve with spiced kumquats that I made last winter. The combination of the dark rich cherries with the tangy kumquats was outstanding. However, I did realize in order to share this recipe I would need to adjust the it because not everyone has extra quarts of pickled kumquats in their pantry, even though everyone should because they’re pretty spectacular. To make this more user friendly I combined beautiful Bing cherries with some orange marmalade, a bit of cider vinegar, and cooked them together with some spices.
Cherry & Spiced Orange Marmalade
6 lbs pitted cherries (Bing)
2 cups filtered water
1 4-inch cinnamon stick
1 tsp each clovess & allspice (in a tea ball)
2 jars Orange Marmalade
2 cups sugar
1/8 cup apple cider vinegar
Yields 9-10 half pint jars.
Preheat oven to 225°. Wash, pit, slice, and weigh cherries. Add the cherries, cinnamon, spices, and filtered water to large non-reactive and bring to a boil. While cherries begin to cook, place clean and sterilized jars on a cookie sheet in the oven. Place lids in a small sauce pan filled with water and bring to a boil. Let cherries cook until soft and juices have reduced by half. Cherries should be soft and spreadable. Add the two jars of marmalade and sugar and continue cooking until gel point is reached. Discard the cinnamon stick and tea ball. Remove jars from oven, ladle hot jam into jars, clean rims, and seal.
After one taste of this delightful marmalade my head started spinning with all of the many ways I could possibly use it; with cheeses, meats, desserts, and breakfast treats. This is no one trick pony kind of jam!
We hope you’ll have a chance to try to this wonderful preserve before the cherry season comes to an end.
Happy 4th of July!
Kristen & Lynette