Chestnut Free Lemon Orange Marmalade
Bright citrus perfume fills the kitchen the moment this marmalade starts to bubble, 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 has a floral depth that pairs beautifully with the natural bitterness of orange peel and the sharp lift of fresh lemon. The recipe is completely tree-nut free by nature — just fruit, water, honey, and a pinch of sea salt, so there is nothing hidden in the ingredient list to second-guess. One clever trick here is tucking the reserved seeds and membrane into a cheesecloth bundle before simmering, which draws out the fruit's natural pectin and helps the marmalade set without any commercial additives. The frozen-plate test takes the guesswork out of knowing when it is ready, and the rolling boil stage is where the magic really happens as the mixture thickens into that signature spreadable consistency. Ladled into jars and cooled, it keeps beautifully in the refrigerator and makes a genuinely impressive homemade gift or a weekend breakfast staple you will want to keep stocked at all times.
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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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