Carrageenan Free Lemon Orange Marmalade
Bright citrus flavor and a glossy, jewel-toned spread — this marmalade delivers everything you want from a homemade preserve without a single additive in sight. Many store-bought jams and jellies quietly rely on carrageenan or other stabilizers to achieve their texture, which makes label-reading a frustrating chore for anyone avoiding that ingredient. Here, the set comes entirely from natural pectin released by the orange and lemon seeds and membrane, simmered low and slow in a cheesecloth bundle — no shortcuts, no fillers. Honey steps in as the sweetener, giving the finished marmalade a subtle floral depth that plain sugar simply can't match. The peel strips turn tender and translucent during the long simmer, so every spoonful has that signature bittersweet chew that makes a proper marmalade so satisfying. A frozen-plate set test tells you exactly when it's ready, so you're never guessing. Ladle it into jars, let it cool, and you've got a fridge-ready spread that's as clean and honest as ingredients get.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!