Nightshade Free Lemon Orange Marmalade
Bright citrus and golden honey come together in a marmalade that tastes like sunshine in a jar — bittersweet, floral, and deeply satisfying spread over toast or stirred into a warm cup of tea. Because it's built entirely from whole fruit, water, honey, and a pinch of sea salt, there's nothing hidden here to worry about, making it a genuinely clean preserve for anyone navigating ingredient sensitivities. The technique of bundling the seeds and membrane in cheesecloth is the secret weapon — that natural pectin does the thickening work without any added commercial pectin or refined sugar. Swapping honey for cane sugar gives the finished marmalade a rounded, slightly floral sweetness that plays beautifully against the tartness of the lemon. The frozen-plate set test takes the guesswork out of knowing when you're done, so even first-time marmalade makers can nail the texture. Two pint jars of this stuff in the fridge means you're set for weeks of genuinely wholesome, homemade goodness.
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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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