I remade the cherry orange marmalade from last year, twice. The first batch jelled really well and I cooked it WAY down so it only filled 3 1/2 pint jars instead of 4. The most jelly version happened because I cooked the orange down the night before so it was room temperature when I started…room temperature isn’t exactly “cool” in south Louisiana right now.
But I bought a ton of cherries since they were on sale at the Hong Kong Market. and I rushed batch 3. I’m ok with that because I think I’ve decided I almost prefer the syrup to the actual jelly.
The syrup pairs beautifully with bourbon and a bit of seltzer