Gluten Free Lemon Orange Marmalade
Bright citrus perfume filling the kitchen, glossy amber jars cooling on the counter — this marmalade is one of those projects that feels as good to make as it does to spread on your morning toast. What makes it stand out is the swap from refined sugar to honey, which adds a floral depth that pairs beautifully with the tartness of fresh lemon and the sweetness of navel oranges. Every ingredient here is naturally free of gluten, so there's no label-scanning or cross-contamination anxiety — just pure fruit, water, honey, and a pinch of sea salt. The recipe leans on the natural pectin locked inside the orange and lemon seeds and membranes, which means no store-bought thickeners or additives needed to get that perfect, wrinkling set. Patience is the main skill required: a long simmer to soften the peel, then a rolling boil to bring everything together into a thick, jewel-toned spread. Once you've done the frozen-plate test and watched the marmalade hold its shape, ladling it into jars feels genuinely satisfying. Slather it on gluten-free bread, stir it into yogurt, or use it as a glaze — it's endlessly versatile and completely homemade.
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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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