1.   All start with sterilized jars and call for kosher salt packed into the lemons.

2.   For the most part, making jams and jellies simply requires cooking down ripe fruit with sugar, adding some pectin and pouring into sterilized jars.

3.   Pack immediately into sterilized jars, leaving a quarter of an inch headspace.

4.   Pour into sterilized jars and seal while hot.

5.   Put clean, dry, firm cherries into a sterilized jar.

6.   Pour into sterilized jar.

7.   Remove the cheesecloth bag and ladle the marmalade into hot sterilized jars and top with clean lids and rings.

8.   Simmer until a jam consistency is reached, and store sealed in sterilized jars.

9.   Spoon fruit into hot sterilized jars.

10.   Using slotted spoon, transfer rinds to sterilized canning jars.