Cashew Free Lemon Orange Marmalade
Bright citrus flavor meets old-fashioned technique in this sunshine-colored spread that tastes far better than anything you'll find on a grocery store shelf. Navel oranges and a single lemon are simmered low and slow until the peel turns tender and translucent, giving every jar that gorgeous bittersweet depth true marmalade lovers crave. Honey steps in as the sweetener here, lending a floral warmth that granulated sugar simply can't match, while a pinch of sea salt sharpens all that citrus brightness beautifully. The natural pectin from the reserved seeds and membrane does the thickening work, so there are no additives or mystery ingredients to worry about — just fruit, water, honey, and salt. The frozen-plate set test is a classic trick that takes the guesswork out of knowing when your marmalade is ready, and it genuinely works every time. Ladle it into jars and you've got a refrigerator staple that's stunning on toast, swirled into yogurt, or glazed over roasted chicken.
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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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