Artificial Flavors Free Orange Marmalade
There is something deeply satisfying about making your own marmalade from scratch, and this recipe delivers that bittersweet, jewel-toned spread that store-bought versions can never quite replicate. The entire ingredient list is just oranges, lemons, water, and sugar — nothing hidden, nothing synthetic, nothing you can't pronounce. That simplicity is exactly what makes it such a clean choice for anyone avoiding artificial flavors, since commercial preserves often sneak in added flavor compounds to compensate for lower-quality fruit. Here, the flavor comes entirely from the natural oils in the peel, the bright acidity of fresh citrus juice, and the slow reduction of real fruit and sugar into something complex and gorgeous. The technique of bundling the pith and seeds in cheesecloth is the secret weapon — it releases natural pectin that sets the marmalade without any additives or shortcuts. A candy thermometer and the frozen-plate wrinkle test take the guesswork out of the process, so even first-time jam makers can nail the set. Spread it on toast, swirl it into yogurt, or gift a few jars — it keeps beautifully and tastes like something you'd pay a lot for at a farmers market.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
48 servings
- 2 lbs navel or seville oranges (about 4 medium), scrubbed
- 2 lemons, scrubbed
- 8 cups water
- 6 cups granulated sugar
Instructions
- 1
Halve all the oranges and lemons. Squeeze the juice from each half into a large heavy-bottomed pot (at least 8-quart), catching the seeds and any loose pulp in a fine-mesh strainer set over the pot. Transfer the seeds and strained pulp to a double layer of cheesecloth; set the squeezed halves aside.
- 2
Using a spoon, scrape the white pith and any remaining pulp from the inside of each squeezed orange and lemon half and add it to the cheesecloth bundle — this pith is rich in natural pectin and is essential for the set. Tie the cheesecloth into a secure bundle with kitchen twine, leaving a long tail to tie to the pot handle.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!