Caffeine Free Lemon Orange Marmalade
Bright citrus perfume fills the kitchen the moment this marmalade hits a rolling boil, and the finished result is the kind of glossy, jewel-toned spread that makes even plain toast feel like a treat. Sweetened entirely with honey instead of refined sugar, it delivers a floral depth that pairs beautifully with the natural tartness of navel oranges and lemon. The recipe leans on a clever old trick — tucking the seeds and membrane into a bundle that simmers right in the pot — to coax out natural pectin and achieve a proper set without any packaged additives. That means every ingredient in the jar is something you can actually name, which is a rare win for a homemade preserve. The wrinkle test on a frozen plate takes the guesswork out of knowing when you're done, so even first-time marmalade makers can nail the texture. Once cooled, the jars go straight into the fridge, ready to brighten up breakfast for weeks.
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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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