'Drunken' Cherry Lemon Marmalade

    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: 

• Place cherries in a large pot along with sugar, honey, 1 cup water, lemon zest, lemon (cut lemon in quarters, remove seeds, squeeze juice into mixture in pot and set juiced quartered lemons sections in pot) Let mixture cook on low until sugar has dissolved. Make sure to stir often to prevent scorching.  Raise heat to medium, add in the remaining water and cook down mixture for 30-45 minutes, stirring often.
• Carefully remove about 10 whole cherries and the lemon quarter sections, let those cool down and rough chop the cherries, slice the lemon quarters into thin strips. Set aside.  
• Using an immersion blender, carefully blend the mixture in the pot until the whole cherries are broken down into bits. Add back in, the rough chopped cherries and the thin sliced lemon strips to the blended mixture. Bring mixture to a boil (and reach at least 220 on a candy thermometer) or until pectin is released.
• *Do the Gel test: If test shows it’s not ready, simply cook another 5 minutes and test again.  Keep on doing it until mixture reaches gel stage.
• Once ready for jarring, remove from heat and stir in your alcohol or extract if preferred. Quickly ladle hot marmalade into a hot jar to within 1/4 inch head-space. Remove air bubbles. Wipe jar rim removing any stickiness.  
• Process in a boiling water bath 15 minutes. When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RE-TIGHTEN screw bands.
• After cooling check jar seals. Sealed lids curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place.
•  For best quality, use home canned foods within one year.
• Yield: approx. 4 half pints 

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(*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