Mustard Free Lemon Orange Marmalade

Bright citrus perfume fills the kitchen the moment this marmalade hits a rolling boil, and the finished result is the kind of glossy, jewel-toned spread that looks like it came from a fancy specialty shop. Sweetened entirely with honey instead of refined sugar, it has a floral depth that pairs beautifully with the natural bitterness of orange peel and the sharp lift of lemon. The technique here is straightforward but genuinely satisfying — you coax pectin directly from the seeds and membrane, so there's no need for any packaged pectin or additives. For anyone navigating condiment labels at the grocery store, homemade marmalade is a relief: you control every single ingredient, and this one keeps the list impressively short. The frozen-plate set test is a small but brilliant trick that takes the guesswork out of knowing when to pull the pot off the heat. Spread it thick 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 jarred stuff.

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