Brazil Nut Free Lemon Orange Marmalade
Bright citrus fragrance filling your kitchen is one of those simple pleasures that never gets old, and this homemade marmalade delivers exactly that. Navel oranges and a single lemon are cooked low and slow until the peel turns tender and translucent, giving you that classic bittersweet depth that store-bought versions rarely nail. Honey steps in as the sweetener here, lending a floral warmth that pairs beautifully with the sharp citrus bite — and the small amount of fine sea salt rounds everything out in a way that feels surprisingly sophisticated. The natural pectin from the seeds and membrane does the thickening work, so there are no specialty additives or mystery ingredients to track down. A frozen-plate set test keeps you in control of the texture, whether you prefer a looser, spreadable consistency or a firmer, sliceable set. Spoon it over toast, swirl it into yogurt, or use it as a glaze — this is the kind of jar you'll want to keep stocked in the fridge all season long.
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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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