This year I am participating in the Food in Jars Mastery Challenge. The month of January is the "marmalade challenge" I decided to think outside the box a bit and designed a "Drunken" Cherry Lemon Marmalade. I actually used 2 pints of my home canned "Boozy Cherries" in this marmalade but, I wrote the recipe for folks who might not have those 'on hand' in their own pantry. IF you do, swap out the fresh cherries in my recipe below for the home canned boozy cherries and swap out the water by using the syrup/liquid from the boozy cherries. You do need 2 lemons to start because you want the zest of one lemon and you will be using the second lemon for the juice and peel/rind. I hope you enjoy this marmalade as much as I enjoyed creating it for you. ~Enjoy! Diane
'Drunken' Cherry Lemon Marmalade Ingredients: 5 cups of washed, pitted sweet cherries, just under 2 pounds 2 Tbs fresh lemon zest 1 large Lemon, cut in quarters, seeds removed (you will be using the juice and peel/rind) 2 cups water 2-1/2 cups sugar 1 cup honey (for 'Drunken' Marmalade) Add 1 Tbs of your choice: Cherry Brandy, Brandy, Amaretto or add almond extract to your liking (this gets stirred into marmalade at the end of cook time – right before jarring. Always start with a small amount, stir and taste – add more if preferred) Directions:
(*Gel test: Remove mixture from heat. Place a spoonful of mixture on plate in freezer for a few minutes; mixture is gelled when it does not run together when separated.) recipe & photos by: Diane Baker for Canning and Cooking at Home
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