Spice Free Lemon Orange Marmalade
Bright citrus flavor doesn't need a single spice to be deeply satisfying, and this marmalade is proof. Navel oranges and a fresh lemon do all the heavy lifting here, delivering a balance of sweet, tart, and just slightly bitter that feels genuinely complex without any added heat or seasoning. Honey replaces refined sugar as the sweetener, giving the finished preserve a rounded, floral depth that pairs beautifully with the citrus oils in the peel. A pinch of fine sea salt is the only seasoning in the pot — clean, simple, and completely free of anything that could irritate a sensitive palate. The technique of simmering the seed-and-membrane bundle is a smart natural way to coax out pectin, so the marmalade sets up properly without any commercial additives or mystery ingredients. That frozen-plate set test is genuinely satisfying to nail, and once you do, you're rewarded with glossy, jewel-toned jars that look like they came from a specialty shop. Spread it on toast, swirl it into yogurt, or spoon it alongside cheese — it's a pantry staple you'll want to keep stocked year-round.
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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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