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).
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.
Boil hard for 1 minute.
Stir in sugar; return to boiling. Boil for 1 minute.
Stir in cherries. Ladle into hot sterilized jars to within 1/4 inch of rim.
Seal, following manufacturer's directions.
Process in a hot-water bath on the stove top for 20 minutes.
Label and date, then store in a cool, dry place.
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