Instructions: Wash 5 half-pint jars. Keep hot until needed. Prepare lids as manufacturer directs.

Using a zester, remove only the zest (outer colored peel) of the oranges. Or, with a sharp paring knife, thinly slice off the zest, then cut it into fine strips. Peel the fruit, removing all of the white pith. Separate the orange segments from the white membrane and remove any seeds. Discard the membrane and seeds. Finely chop the fruit and set aside.

Remove the zest of the lemon as directed above and slice into fine strips.

Squeeze and strain fresh lemon juice. Set aside. In a small bowl, combine the orange and lemon peels and 1/4 cup water. Let soak for 10 minutes. Drain the peel and discard the water.

In a medium bowl, combine the cherries and the 2 tablespoons lemon juice.

Stir gently until the cherries are completely coated with lemon juice.

In an 8-quart pan, combine the drained peel, chopped oranges, orange juice and 1/4 cup water. Over medium heat, bring the mixture to a boil. Reduce the heat, cover and simmer for 15 minutes. Add the cherries and butter to the citrus mixture and simmer, uncovered, for 5 minutes. Stir frequently to prevent sticking. Gradually stir in the sugar. Heat, stirring constantly, until the sugar is completely dissolved.

Increase the heat to medium-high. Bring the mixture to a full rolling boil, stirring constantly. Stir in the entire contents of the pectin pouch. Return the mixture to a full rolling boil, stirring constantly. Boil, stirring constantly, for 1 minute. Remove the pan from the heat. Skim off any foam. To prevent floating fruit, allow the marmalade to cool 5 minutes before filling jars.

Gently stir the jam every minute or so to distribute the fruit.

Ladle the marmalade into 1 hot jar at a time, leaving 1/4 inch head space.

Wipe jar rim with a clean, damp, cloth. Attach lid. Fill and close remaining jars. Process in a boiling water canner for 10 minutes (15 minutes at 1,000 to 6,000 feet; 20 minutes above 6,000 feet). -

Preserves," by Linda J. Amendt

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