AIP Friendly Lemon Orange Marmalade
Bright, bittersweet, and deeply citrusy, this homemade marmalade is the kind of condiment that makes even the simplest compliant breakfast feel a little special. Following an autoimmune protocol means cutting out refined sugar, and most store-bought jams and spreads are loaded with it — this recipe swaps it entirely for honey, keeping things naturally sweet without stepping outside the boundaries. The ingredient list is refreshingly short: navel oranges, lemon, water, honey, and a pinch of sea salt, nothing hidden and nothing to second-guess. What makes it work is the natural pectin drawn from the seeds and membrane, so there's no need for commercial pectin or any additives to get a proper, spreadable set. The slow simmer transforms the peel into tender, translucent ribbons that carry that signature marmalade bite, while the honey rounds out the sharpness beautifully. One batch yields 32 servings, so you'll have jars ready to pull from the fridge all week long — on roasted vegetables, stirred into sauces, or simply spread on a compliant flatbread.
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Learn more →Ingredients
32 servings
- 4 medium navel oranges (about 2 lb total)
- 1 medium lemon
- 4 cups water
- 1 cup honey
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~1 1/2 teaspoons per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
- ¼ tsp fine sea salt
Instructions
- 1
Place a small plate in the freezer — you will use it later to test the set. Scrub the oranges and lemon under cold running water, then dry them.
- 2
Halve each orange and lemon. Squeeze the juice through a fine-mesh strainer into a large heavy-bottomed pot, catching and reserving the seeds and any loose membrane in the strainer. Collect the seeds and membrane in a small piece of cheesecloth or a tea strainer and set aside — they are rich in pectin and will be added to the pot.
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