Nutmeg Free Lemon Orange Marmalade
Bright citrus fragrance filling your kitchen is just the beginning with this sunshine-colored spread. Made with navel oranges, lemon, honey, and a pinch of sea salt, it's a clean, warming marmalade that lets the fruit do all the talking — no spice blends, no hidden seasonings, nothing to second-guess on the label. The honey replaces refined sugar and gives the finished preserve a gentle floral depth that pairs beautifully with the bitter edge of the peel. Thin-sliced strips of orange and lemon rind are simmered low and slow until they turn tender and translucent, so every spoonful has that satisfying chewy texture true marmalade lovers crave. The frozen-plate set test takes all the guesswork out of knowing when it's ready, making this surprisingly approachable even if you've never made preserves before. It yields two pint jars that keep in the refrigerator, ready to brighten up toast, yogurt, a cheese board, or a glaze for roasted chicken whenever the mood strikes.
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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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