Capsaicin Free Lemon Orange Marmalade
Bright citrus fragrance fills the kitchen the moment this marmalade starts to bubble, and the finished result is a glossy, jewel-toned spread that tastes like sunshine in a jar. It layers the natural sweetness of navel oranges with the sharp lift of lemon, balanced by honey and a pinch of sea salt — no refined sugar, no heat, no burn. For anyone navigating a sensitivity to capsaicin, store-bought preserves can be a quiet minefield, since some manufacturers add chili-infused varieties on shared lines or sneak in unexpected spice blends. Every single ingredient here is straightforward and easy to verify, so you can spread it freely without second-guessing the label. The technique of simmering the seed-and-membrane bundle is a clever natural trick that draws out pectin and gives the marmalade its satisfying, glossy set without any commercial additives. The frozen-plate test takes the guesswork out of knowing when it's ready, and the result keeps beautifully in the refrigerator for weeks of morning toast, cheese boards, or stirring into yogurt.
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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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