Pecan Free Lemon Orange Marmalade
Bright citrus perfume fills the kitchen the moment this marmalade hits a rolling boil, and the finished result is that perfect balance of tart, floral, and just-sweet-enough that store-bought versions rarely nail. Made with navel oranges, lemon, honey, and a pinch of sea salt, it's a short, clean ingredient list with nothing hidden and nothing to second-guess. The honey replaces refined sugar here, giving the preserve a slightly rounded, almost floral sweetness that plays beautifully against the bitter edge of the peel. A clever trick with the reserved seeds and membrane — bundled up and simmered right in the pot — draws out natural pectin, so the marmalade sets without any additives or packaged pectin. The frozen-plate test takes the guesswork out of knowing when it's ready, making this approachable even if you've never made preserves before. Spread it thick on toast, swirl it into yogurt, or use it as a glaze — two jars of something this good disappear faster than you'd expect.
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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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