Yeast Free Lemon Orange Marmalade
Bright citrus marmalade is one of those old-fashioned preserves that never goes out of style, and this honey-sweetened version delivers that perfect balance of tart, floral, and bittersweet in every spoonful. Because it skips refined sugar entirely and relies on honey as the sole sweetener, it fits naturally into a yeast-free lifestyle without any workarounds or substitutions. The real magic here is in the technique — simmering the peel until it turns tender and translucent, then cooking the honey down to a proper set using nothing but the fruit's own natural pectin from the seeds and membrane. That frozen-plate test is your best friend, giving you a clear signal that the marmalade will hold its shape rather than run all over your toast. Navel oranges bring sweetness and body while the lemon sharpens everything with a clean, bright edge, and the pinch of sea salt ties it all together in a way that makes the citrus flavor pop. Spread it on a yeast-free cracker, stir it into yogurt, or use it as a glaze — two jars of this stuff disappear faster than you'd expect.
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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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