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Cherry-orange marmalade with a twist

updated

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Ingredients for 1 servings:

  • 400 g sweet cherries, washed, pitted and halved
  • 200 g orange fillet(s)
  • 200 g gelling sugar 3:1
  • 1 tbsp, levelled cocoa powder
  • 1 cinnamon stick(s)
  • 0.2 cl rum

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 4 minutes; Total time approx. 2 hours 34 minutes

Combine the washed, pitted, and halved sweet cherries with the orange segments, cocoa powder, and gelling sugar in a sealable bowl. Place a cinnamon stick in the mixture, cover, and let stand in the refrigerator for about 2 hours. After 2 hours, bring the mixture to a boil in a sufficiently large saucepan for 3 minutes, stirring constantly. Remove the cinnamon stick and add the rum. Let the jam boil for exactly one more minute. Pour the jam into clean, hot jars while still bubbling hot, seal them tightly, and turn them upside down for about 10 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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