Mushroom Free Lemon Orange Marmalade
Bright citrus and golden honey come together in a marmalade that tastes like sunshine in a jar. The combination of navel oranges and lemon gives it a beautifully balanced flavor — sweet, tart, and just a little bitter from the peel strips, which soften into tender, translucent ribbons as they cook. Honey replaces refined sugar here, lending a floral depth that makes this spread feel a little more special than anything you'd grab off a grocery shelf. The natural pectin from the seeds and membrane does the heavy lifting to achieve a proper set, so there's no need for any packaged additives. A frozen-plate test tells you exactly when the marmalade is ready, taking the guesswork out of the process even if you've never made preserves before. Once it's jarred and cooled, you'll have two pints of something genuinely homemade to slather on toast, stir into yogurt, or gift to someone who deserves it.
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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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