Beef 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 in the best possible way. Because this recipe skips refined sugar entirely and relies on honey for sweetness, the flavor is rounder and more complex than anything you'd pull off a grocery store shelf. The technique of bundling the seeds and membrane into the pot is a clever natural way to coax out pectin, so the marmalade sets up properly without any additives or commercial thickeners. That frozen-plate set test is your best friend here — it takes the guesswork out of knowing exactly when to pull the pot from the heat. Once cooled and jarred, you'll have two pints of something genuinely special to spread on toast, swirl into yogurt, or gift to someone who deserves it.
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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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