Seed Oil Free Lemon Orange Marmalade
Bright citrus marmalade is one of those pantry staples that feels almost luxurious when it's homemade, and this version delivers a gorgeous balance of sweet orange and tart lemon in every spoonful. What makes it stand out from most store-bought jars is what's not in it — no refined sugars, no canola or sunflower oil-based additives, no mystery preservatives. Honey does all the sweetening here, giving the finished spread a floral depth that plain sugar simply can't match. The recipe leans on the natural pectin locked inside the seeds and membrane, so there's no need for commercial pectin packets, just patience and a frozen plate to test the set. Thin strips of peel become tender and translucent after a long, slow simmer, then the honey goes in and the whole pot is coaxed into a rolling boil until it thickens beautifully. A pinch of sea salt ties everything together and keeps the sweetness from going one-note. Spread it on toast, swirl it into yogurt, or spoon it alongside cheese — once you've made a batch, it's hard to go back to anything from a shelf.
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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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