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
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 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’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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