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Mango-Orange Marmalade


  • 4 medium oranges, quartered
  • 4 cups cubed mango
  • 1 (1 3/4 ounce) package powdered pectin
  • 4 cups granulated sugar
  • 1/4 cup chopped maraschino cherries, well drained


  1. Prepare 6 (8-ounce) canning jars and lids following manufacturer's instructions. Process orange with rind in container of electric food processor until thinly sliced (about 2 cups).
  2. Combine mango and orange in a large micro-proof bowl. Microwave at HIGH for 2 minutes, until mixture comes to boiling, stirring occasionally. Add pectin; cook 8 minutes, or until mixture returns to full, rolling boil, stirring twice.
  3. Boil hard for 1 minute.
  4. Stir in sugar; return to boiling. Boil for 1 minute.
  5. Stir in cherries. Ladle into hot sterilized jars to within 1/4 inch of rim.
  6. Seal, following manufacturer's directions.
  7. Process in a hot-water bath on the stove top for 20 minutes.
  8. Label and date, then store in a cool, dry place.

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