Legume Free Lemon Orange Marmalade
Bright citrus perfume fills the kitchen the moment these oranges and lemon hit the pot, and the result is a glossy, jewel-toned spread that tastes like sunshine in a jar. Sweetened entirely with honey instead of refined sugar, this marmalade skips every common legume-derived additive or filler you might find lurking in commercial preserves — just fruit, water, honey, and a pinch of sea salt. The real magic here is the natural pectin drawn out from the seeds and membrane, bundled up in cheesecloth and simmered right alongside the peel so no extra thickeners are needed. Thin strips of tender, translucent peel give every spoonful that classic bittersweet chew, while the honey rounds out the citrus edge with a floral warmth that granulated sugar simply can't match. The frozen-plate set test takes all the guesswork out of knowing when you're done, making this approachable even if you've never made preserves before. Two pints of this stuff in the fridge means weeks of stunning toast, glazed proteins, or stirred-into-yogurt mornings ahead.
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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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