Vegetarian Lemon Orange Marmalade
There is something deeply satisfying about making your own marmalade from scratch, and this citrus version delivers that perfect balance of bright, tangy flavor with a gentle floral sweetness from honey. Fresh navel oranges and a single lemon do all the heavy lifting here, producing a spread that tastes far more complex than its short ingredient list suggests. The technique of bundling the seeds and membrane into a cheesecloth pouch is the secret weapon — all that natural pectin works quietly in the background to help the marmalade set without any commercial additives. Sweetened entirely with honey rather than refined sugar, this recipe is a genuinely wholesome option that still hits every note you want from a classic preserve. The wrinkle test on a frozen plate is a small but satisfying ritual that tells you exactly when the marmalade is ready, taking the guesswork out of the process. Once cooled and jarred, it keeps beautifully in the refrigerator and is just as good stirred into yogurt or spooned over warm toast as it is tucked into a gift bag for someone you love.
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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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