BHA & BHT Free Orange Marmalade
Bright, bittersweet, and deeply aromatic, this classic citrus preserve is the kind of thing that makes a plain piece of toast feel like a small luxury. Store-bought jams and preserves are a surprisingly common hiding spot for synthetic preservatives like BHA and BHT, which means checking labels becomes a tedious routine — but when you make your own, you know exactly what went into every jar. Here, the only ingredients are fresh oranges, lemons, water, and sugar, so there is nothing to second-guess. The technique is straightforward but genuinely satisfying: the pith and seeds get bundled into cheesecloth to release their natural pectin, which means the marmalade sets beautifully without any additives or shortcuts. A candy thermometer and the classic frozen-plate wrinkle test take the guesswork out of hitting that perfect gel. The result is a glossy, jewel-toned spread with tender peel suspended throughout — tangy, a little bitter, and just sweet enough. Sealed properly in a water bath, these jars will keep on the shelf for months, ready whenever you need them.
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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.
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