Emulsifier Free Lemon Orange Marmalade
Bright citrus flavor and a glossy, jewel-toned spread — this marmalade delivers everything you want from a classic preserve without a single additive in sight. Store-bought jams and marmalades are notorious for sneaking in emulsifiers, stabilizers, and modified starches to achieve that smooth, spreadable texture, so making your own is genuinely the cleanest route. Here, the natural pectin locked inside the orange and lemon seeds and membrane does all the thickening work, coaxed out through a long, steady simmer before honey is stirred in to sweeten. That slow cook transforms thin strips of citrus peel into something tender and translucent, suspended in a set that holds its shape without any help from additives. The frozen-plate test is your foolproof signal that the marmalade is ready — no guesswork, no special equipment beyond a heavy pot and a little patience. Honey brings a floral depth that plain sugar simply can't match, and the pinch of sea salt sharpens every bright, tangy note. Ladle it into jars, let it cool, and you've got a fridge-ready spread that's as clean as it gets.
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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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