High Fructose Corn Syrup Free Lemon Orange Marmalade
Bright citrus flavor meets old-fashioned technique in this sunshine-colored spread that tastes like it came straight from a farmhouse kitchen. Most store-bought marmalades and jams are loaded with high fructose corn syrup, which makes homemade the obvious move if you're trying to keep that ingredient off your table. Here, honey does all the sweetening, giving the finished preserve a subtly floral depth that refined syrups simply can't match. The real magic is in the method — the seeds and membrane are bundled up and simmered with the peel to release natural pectin, so the marmalade sets beautifully without any commercial additives or shortcuts. Thin strips of orange and lemon peel turn glossy and tender after a long, slow simmer, and the frozen-plate test tells you exactly when the texture is perfect. The result is a jewel-toned jar of something genuinely special — layered, a little bitter, a little sweet, and completely worth the time on the stove.
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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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