Mango orange marmalade recipe in the canning category

Prepare 6, 8 ounces, canning jars and lids following manufacturer instructions.

Process orange with rind in container of electric food processor until thinly sliced, about 2 cups.

Combine mango and orange in a large microproof 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 directions.

Process in a hot water bath on the stove top for 20 minutes.

Label and date, then store in a cool, dry place.