Mango-Orange Marmalade

Yield: 6 (8 ounce) jars

Ingredients

• 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

Instructions

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.