cookbooks

Aunt Sarah's "cherry Marmalade" Recipe

Aunt Sarah's Cherry Marmalade Recipe

Introduction:
Cherry marmalade is a delightful and versatile spread that combines the tartness of red sour cherries with the sweetness of granulated sugar. This recipe has been passed down through generations in our family, tracing its roots back to Aunt Sarah, who was renowned for her delicious homemade preserves. With only a few simple ingredients and straightforward instructions, you too can create this mouthwatering cherry marmalade that will leave your taste buds longing for more.

Fun Facts:
- In ancient times, marmalade was originally made using quince fruit and honey. Over time, the recipe evolved, and various fruits such as cherries were incorporated.
- The word "marmalade" is derived from the Portuguese word "marmelada," meaning quince jam, as quince was the main fruit used initially.
- Cherries have been cherished for centuries and are known to symbolize good luck, happiness, and love.

Ingredients:
- 4 pounds of pitted, red sour cherries
- 3 pounds of granulated sugar

Instructions:

1. Wash and pit the cherries: Begin by rinsing the cherries under cool water and removing the pits using a cherry pitter. Ensure that all pits are thoroughly removed for a smooth-textured marmalade.

2. Chop the cherries: Place the pitted cherries in a food chopper or food processor. Pulse until the cherries are coarsely chopped. Be careful not to overprocess; you want some texture to remain in the marmalade.

3. Combine cherries and sugar: In a large, heavy-bottomed pot, combine the chopped cherries and their juices with the granulated sugar. For each pound of cherries, add 3/4 pound of sugar. Stir well to incorporate the sugar evenly.

4. Cook the mixture: Place the pot over medium heat and bring the cherry and sugar mixture to a gentle simmer. Stir occasionally to prevent sticking or scorching. Allow the mixture to cook for approximately 25 minutes, or until the syrup thickens, and the fruit becomes translucent.

5. Test for doneness: To check the consistency, place a small amount of the marmalade on a chilled plate and run your finger through it. If the marmalade forms a wrinkled skin and holds its shape, it is ready. If it is still runny, continue cooking for a few more minutes and test again.

6. Fill marmalade pots or jars: Once the marmalade reaches the desired consistency, carefully ladle it into sterilized marmalade pots or pint glass jars. Ensure that the containers are clean and dry before filling. Leave a small headspace at the top to allow for expansion during cooling.

7. Seal and store: After filling the pots or jars, cover them with paraffin wax when they become cool to the touch. Alternatively, use canning lids and rings for pint glass jars, following proper canning techniques. Store the sealed marmalade containers in a cool, dark place. When stored correctly, the marmalade will keep for extended periods.

Fun Fact:
- Cherries are rich in antioxidants, such as anthocyanins, which possess anti-inflammatory properties and provide numerous health benefits.

Variations and Serving Ideas:
1. Cherry Almond Marmalade: Add a handful of slivered almonds to the marmalade mixture during cooking for a delightful crunch and hint of nuttiness.

2. Cherry Vanilla Marmalade: Split a vanilla bean lengthwise and add it to the cherry mixture during cooking. Remove the vanilla bean before filling the jars. This infusion will impart a subtle, fragrant note to the marmalade.

3. Cherry Marmalade Thumbprint Cookies: Spoon a dollop of cherry marmalade onto thumbprint cookies made from a buttery, shortbread-like dough. Bake until golden brown, and the marmalade fills the thumbprint indentation.

4. Cherry Marmalade Glazed Ham: Use the cherry marmalade as a glaze for roasted ham during holiday feasts. The sweet and tangy flavors of the marmalade will complement the savory ham beautifully.

In conclusion, Aunt Sarah's cherry marmalade recipe is a delightful creation that brings together the tartness of sour cherries and the sweetness of sugar. Passed down through generations, this recipe is a testament to the joy of homemade preserves. Enjoy this versatile marmalade on toast, scones, or as a delightful accompaniment to your favorite cheese. Let the flavors transport you to a simpler time, evoking the love and care that goes into each jar.

Vote

1
2
3
4
5

Viewed 1840 times.


Other Recipes from German

The Many Uses Of Stale Bread
"brod Grummella"
Croutons And Crumbs
"zweibach"
"german" Egg Bread
Creamed Toast
Bread And Rolls
"bucks County" Hearth-baked Rye Bread (as Made By Aunt Sarah)
"frau Schmidts" Good White Bread (sponge Method)
Excellent "graham Bread"
Graham Bread (an Old Recipe)
"mary's" Recipe For Wheat Bread
"frau Schmidts" Easily-made Graham Bread
Whole-wheat Bread
Nut Bread
Frau Schmidts "quick Bread"
An "oatmeal Loaf"
Aunt Sarah's White Bread (sponge Method)
Recipe For "pulled Bread"
Aunt Sarah's "hutzel Brod"
Aunt Sarah's White Bread And Rolls
Aunt Sarah's Raised Rolls (from Bread Dough)
Clover-leaf Rolls
"polish" Rye Bread (as Made In Bucks County)
Perfect Breakfast Rolls