Almond Free Lemon Orange Marmalade
Bright citrus and golden honey come together in this homemade marmalade that tastes like sunshine in a jar. The combination of navel oranges and lemon creates a beautifully balanced spread — sweet, tart, and just a little bitter from the peel, which is exactly what a great marmalade should be. Because the recipe relies entirely on the fruit's natural pectin from the seeds and membrane, there's no need for commercial pectin packets or any added thickeners that might sneak in unwanted ingredients. Honey stands in for refined sugar, giving the finished preserve a warm, floral depth that store-bought versions simply can't match. The slow simmer transforms the peel strips into tender, translucent ribbons suspended in a glossy, amber set — it's genuinely gorgeous on a breakfast table. Spreading it on toast, stirring it into yogurt, or pairing it with a sharp cheese are all excellent ideas. With just five clean ingredients and a little patience at the stove, this is the kind of homemade staple that makes you wonder why you ever bought the jarred version.
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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
- 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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