Breastfeeding Friendly Lemon Orange Marmalade
Bright citrus flavor meets slow, satisfying kitchen work in this honey-sweetened spread that comes together with just five wholesome ingredients. Real fruit, raw honey, and a pinch of sea salt are all that go into the pot — no refined sugar, no artificial preservatives, and nothing you'd want to second-guess while nursing. The natural pectin from the seeds and membrane does the thickening work, so there's no need for commercial pectin packets or any additives you'd rather avoid. Simmering the peel low and slow until it turns tender and translucent is the key step, and the frozen-plate set test takes all the guesswork out of knowing when it's ready. The result is a glossy, bittersweet marmalade with a gorgeous depth of flavor that tastes genuinely homemade — because it is. Spread it on toast, swirl it into oatmeal, or stir a spoonful into plain yogurt for a little something bright in the middle of a long day. Two jars go straight into the fridge, ready whenever you need a quick, feel-good treat.
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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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