Macadamia Free Lemon Orange Marmalade
Bright citrus and golden honey come together in this homemade marmalade that tastes like sunshine in a jar. The combination of navel oranges and lemon creates a balance of sweet and tart that store-bought versions rarely nail, and the thin strips of tender peel give every spoonful a satisfying, jammy chew. Because the recipe relies entirely on whole fruit and honey for its flavor and set, there are no hidden additives or nut-derived ingredients to worry about — just clean, simple pantry staples. The natural pectin from the seeds and membrane does the heavy lifting, so you get a beautifully thick spread without any specialty products. A frozen-plate set test takes the guesswork out of knowing when it's ready, making this approachable even if you've never made preserves before. Spread it on toast, swirl it into yogurt, or use it as a glaze — two jars of this and you'll wonder why you ever bought the stuff off the shelf.
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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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