Lactose Free Lemon Orange Marmalade
Bright citrus perfume fills the kitchen the moment this marmalade hits a rolling boil, and the finished result is everything a good preserve should be — glossy, bittersweet, and packed with tender peel. Sweetened entirely with honey instead of refined sugar, it skips dairy at every step, making it a naturally safe spread for anyone navigating lactose concerns without sacrificing a single bit of richness or depth. The technique of bundling the seeds and membrane in cheesecloth is a clever old-school move that draws out natural pectin, so the marmalade sets beautifully without any store-bought additives. A frozen-plate set test keeps you in control of the final texture, whether you prefer a soft, spoonable consistency or something firmer that holds its shape on toast. Navel oranges bring sweetness while the lemon adds just enough tartness to keep things lively, and that pinch of sea salt quietly ties the whole flavor together. Ladle it into jars and you have a pantry staple that works on everything from morning toast to a cheese board — no dairy required anywhere in sight.
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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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