Shellfish Free Lemon Orange Marmalade

Bright citrus perfume fills the kitchen the moment this marmalade hits a rolling boil, and the finished result is the kind of glossy, jewel-toned spread that makes even plain toast feel like a treat. Sweetened entirely with honey instead of refined sugar, it has a floral depth that pairs beautifully with the bitter edge of the peel and the sharp lift of fresh lemon. The technique here is straightforward but deliberate — scraping back the pith, bundling the seeds for natural pectin, and using the frozen-plate test to nail the set without any commercial additives. Those steps are what separate a properly set marmalade from a runny syrup, and the recipe walks you through each one clearly. Since every ingredient is a whole, single-source food — citrus, water, honey, salt — there is zero guesswork about what went into the jar, which is a genuine relief compared to scanning store labels. Two pints of this will disappear faster than you expect, whether it ends up on a biscuit, stirred into yogurt, or glazed over roasted chicken.

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