Eosinophilic Esophagitis Friendly Lemon Orange Marmalade

Bright citrus flavor packed into a jar — this marmalade is a genuinely satisfying spread made from just a handful of clean, recognizable ingredients. For anyone managing eosinophilic esophagitis, store-bought jams and preserves can be a minefield of additives, thickeners, and trigger ingredients hiding in the fine print. This recipe sidesteps all of that by relying on natural pectin from the orange and lemon seeds and membrane to achieve the set, with honey standing in for refined sugar and a pinch of sea salt to round out the flavor. The result is a glossy, jewel-toned marmalade with tender peel strips and a sweet-tart balance that tastes far more complex than its short ingredient list suggests. The process takes a little patience — simmering the peel until it turns translucent, then boiling the honey mixture to the right set — but the steps are straightforward and the frozen-plate test takes all the guesswork out of knowing when it's ready. Spread it on a safe bread, stir it into yogurt, or use it as a glaze, and you'll be glad you made a full two jars.

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