Black Pepper Free Orange Marmalade
Bright, bittersweet, and deeply aromatic, this classic citrus preserve is built entirely from oranges, lemons, water, and sugar — nothing more, nothing less. That simplicity is exactly what makes it such a natural fit for anyone navigating spice sensitivities, since there's no seasoning blend or hidden additive to second-guess. The technique does all the heavy lifting: pith and seeds are bundled into cheesecloth to release their natural pectin, giving the finished marmalade a gorgeous, glossy set without any commercial thickeners. Thin-sliced peel simmers until tender and translucent, delivering that signature balance of sweet jam and pleasantly bitter citrus rind in every spoonful. A frozen-plate test takes the guesswork out of knowing when you've hit the perfect consistency, so even first-time canners can nail it. Ladled into jars and processed in a water bath, this marmalade keeps beautifully on the shelf — ready to brighten up toast, scones, or a cheese board whenever the mood strikes.
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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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