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Sonny's Marmalade
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
760 minutes
Delicious homemade marmalade with clementines, cherries, and pineapple - perfect for pairing with any type of bread!
Ingredients:
  • 4 clementines, zested and peeled, or more to taste
  • 1 (16 ounce) can pitted sour cherries, drained
  • 1 (8 ounce) can pineapple chunks, drained
  • 2 tablespoons lemon juice
  • 1 (1.75 ounce) package fruit pectin (such as Sure-Jell®)
  • 5 cups white sugar
Instructions:
  • Check 3 pint-sized jars for cracks and rust on rings, discarding any damaged ones. Submerge jars in simmering water until marmalade is ready. Clean new lids and rings in warm soapy water.
  • Combine the clementines and zest in a food processor and blend until smooth. Transfer the mixture to a medium saucepan. Repeat the process with the cherries and pineapple.
  • Combine fresh lemon juice and pectin with the fruit in a saucepan. Heat over medium heat until boiling, then stir in sugar. Boil for 2 minutes, then take off the heat.
  • Fill the hot, sterilized jars with the marmalade mixture, leaving a 1/4 inch space at the top. Remove any air bubbles by running a clean knife or spatula along the inside of the jars. Wipe the rims clean with a damp paper towel. Seal tightly with lids and screw rings.
  • 1. Fill a large stockpot halfway with water and place a rack in the bottom. 2. Bring the water to a boil. 3. Using a jar holder, lower jars into the boiling water, keeping them 2 inches apart. 4. Pour in additional boiling water to ensure jars are covered by at least 1 inch. 5. Cover the pot, bring to a rolling boil, and process for 10 minutes.
  • Allow the jars to cool in the stockpot with space in between them for 12 to 24 hours. Press the center of each lid to check for proper sealing, then remove the rings and store the jars in a cool, dark place.

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