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Sweet Cherry Meyer Lemon Marmalade

Time is running out on cherry season but there’s still time to make this Sweet Cherry Meyer Lemon Marmalade! And if you can’t find Meyers, regular lemons will also do (thought get organic if you can!).

Seven jars of Sweet Cherry Meyer Lemon Marmalade

Back in early July, the good folks from the Washington State Stone Fruit Growers sent me a giant box of cherries as part of this year’s Canbassador program (8th year! Crazy!). I shared a recipe for spiced cherry preserves and another for sweet cherry ketchup, and then life got a little crazy (vacation! work travel! an endless cold!).

lemons and cherries for Sweet Cherry Meyer Lemon Marmalade

I promised I’d share recipes for the final two things I made with my cherry shipment, and I’m going to fulfill half that promise tonight with this recipe for Sweet Cherry Meyer Lemon Marmalade (I can’t find my notes from the cherry black raspberry jam, so that recipe may be lost until next season when I can take another stab at the combination).

I’m also motivated to get this recipe up because while sweet cherries are still available fresh, I hear that they’ll be around stores for no more than another week or two. So while we’re on clock here, it is still possible to make this preserve this year!

Ingredients in the pot for Sweet Cherry Meyer Lemon Marmalade

I’ve made a lot of different things with sweet cherries over the years and I’ve found that the preserves I like the best are the ones in which I aggressively temper their sweetness with tart, tangy, and sour flavors (case in point, these lightly pickled sweet cherries).

In the case of the this marmalade, I use a full pound of Meyer lemons to bring the pucker. These particular lemons were grown by the always-delightful Karen of Lemon Ladies Orchard and I hear she’s got a few summer lemons available, should you need to get your hands on some.

a close up on the jars of Sweet Cherry Meyer Lemon Marmalade

I approach this recipe over the course of two days. On day one, the cherries are stemmed, heaped in a pan with a cup of water, and simmered until soft. Then they’re left to sit overnight until cool. Simultaneously while the cherries do their initial cook, the lemons are cut into slivers, placed in a roomy bowl and covered them with two cups of water. They also soak overnight (this helps soften the rind and makes for a more pleasing finished texture.

The next day, you pinch the pits out of the cherries, add the lemons and their water, along with four cups of sugar. Finally, you boil it all down into a pleasingly sweet, tart, and spreadable marmalade that married seasons and flavors beautifully.

Oh, and one last thing. Should you want to see what some of the other Canbassadors have done this year, make sure to follow the Washington State Stone Fruit folks on social media, as they’ve been sharing all the posts. Here’s where you can find them.

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