Ginger Free Lemon Orange Marmalade
Bright citrus flavor is the whole point here, and this marmalade delivers it in the most satisfying way — glossy, jewel-toned, and packed with tender strips of real orange and lemon peel. Many store-bought spreads sneak in unexpected spice blends or natural flavorings that can be hard to verify, so making your own means you know exactly what's in the jar. The ingredient list is refreshingly short: fresh navel oranges, lemon, water, honey, and a pinch of sea salt. Honey replaces refined sugar and gives the finished preserve a subtly floral depth that plays beautifully against the tartness of the citrus. The technique of bundling the seeds and membrane into the pot is the smart move that makes it all work — natural pectin from those scraps helps the marmalade set without any additives. A frozen-plate test tells you exactly when it's ready, so there's no guesswork involved. Spoon it over toast, swirl it into yogurt, or use it as a glaze, and you'll wonder why you ever bought the jarred stuff.
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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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