Turkey Free Lemon Orange Marmalade
Bright citrus perfume fills the kitchen the moment this marmalade hits a rolling boil, and the finished result is everything a good preserve should be — glossy, bittersweet, and packed with tender peel. Sweetened entirely with honey instead of refined sugar, it has a floral depth that store-bought versions simply can't match. The technique here is straightforward but thoughtful: the seeds and membrane are bundled and simmered right in the pot, releasing natural pectin so the marmalade sets beautifully without any commercial additives. A frozen-plate test takes the guesswork out of knowing when it's ready, which makes this approachable even if you've never made preserves before. The finished jars keep in the refrigerator and are endlessly versatile — spread thick on toast, stirred into yogurt, or used as a glaze for roasted vegetables. With just five clean ingredients and a little patience at the stove, this is the kind of recipe that makes you wonder why you ever bought the jarred stuff at all.
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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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