Peanut Free Lemon Orange Marmalade
Bright citrus perfume filling your kitchen is just the beginning of what makes this marmalade so satisfying to make. Fresh navel oranges and a single lemon are simmered low and slow until the peel turns tender and translucent, then sweetened with honey instead of refined sugar for a spread that tastes genuinely homemade in the best possible way. The seed-and-membrane bundle is a clever natural trick — it releases pectin right into the pot, helping the marmalade set without any commercial additives or mystery ingredients. Store-bought jams can be a minefield of shared-facility warnings, so making your own from five clean, straightforward ingredients is a real relief. The rolling boil stage is where the magic happens, thickening everything into that glossy, bittersweet consistency that clings perfectly to toast or a warm biscuit. A frozen-plate set test keeps you in control so you know exactly when to pull it off the heat. Two jars of this in the fridge means you have a bright, tangy condiment ready to go 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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