|Dark sweet cherries||1 Quart (pitted)|
|Sugar||3 1⁄2 Cup (56 tbs)|
|Lemon juice||1⁄2 Cup (8 tbs)|
Slice unpeeled oranges paper-thin; discard any seeds.
Barely cover orange slices with cold water; cook till soft.
Add cherries, sugar, and lemon juice.
Simmer till thick and clear.
Skim off foam and quickly ladle marmalade into hot scalded glasses.
Seal at once.