We Be Jammin'... Cherry Key Lime Marmalade

Cherry Key Lime Marmalade 

Found on localkitchenblog

INGREDIENTS

2 lbs sweet cherries, stemmed & pitted (can use frozen)

2 ½ lbs sugar

8 oz key limes, halved, seeded and thinly sliced

8 oz (about 3 medium) regular limes, quartered, seeded and thinly sliced

water

3 to 4 stems fresh lemon verbena - if you can't find any lemon verbena it can be omitted.

large pinch sea salt

Day 1. Combine cherries and sugar in a large pot. Bring to a simmer over medium heat, stirring until sugar dissolves. Simmer 5 minutes, then cool to room temperature, transfer to a bowl, cover tightly and refrigerate overnight.
Measure sliced limes into a measuring cup. In a large saucepan or deep skillet, combine lime slices with an equal volume of water. Add lemon verbena stems. Bring to a simmer over high heat. Reduce heat to low, cover, and simmer for 10 minutes. Cool to room temperature, transfer to a bowl (separate from the cherries), cover tightly and refrigerate overnight.

Day 2. Prepare canner, jars and lids. Combine macerated cherries and lime mixture in a large pot. Remove lemon verbena stems. Add pinch of salt. Bring to a boil over high heat. Continue to boil, stirring only minimally, until marmalade reaches the set point: 220 degrees F on an instant thermometer, or a small dollop wrinkles on the frozen plate test. Turn off heat. Ladle hot marmalade into hot jars to ¼-inch headspace. Remove air bubbles jars, wipe rims, put on lids and process in a boiling water bath for 10 minutes. Yields 10 cups or 10 half pints.