MSG Free Lemon Orange Marmalade
Bright citrus fragrance filling your kitchen is just the beginning of what makes this marmalade so satisfying to prepare. Made with navel oranges, lemon, honey, and a pinch of sea salt, every ingredient is clean and straightforward — no flavor enhancers, no additives, nothing hidden. That matters more than you might think, because many store-bought jams and preserves quietly rely on processed sweeteners or flavor boosters to hit their taste targets. Here, the natural pectin from the seeds and membrane does the thickening work, and honey brings a floral sweetness that plays beautifully against the tart citrus peel. The slow simmer transforms the peel strips into something tender and translucent, while the frozen-plate set test gives you a satisfying, hands-on way to know exactly when it's ready. Spread it thick on toast, swirl it into yogurt, or use it as a glaze — two jars of something this good never last long.
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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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