Breastfeeding Friendly Orange Marmalade
Bright, bittersweet, and deeply satisfying to make from scratch, this citrus preserve is the kind of thing you'll want to spread on absolutely everything. Oranges and lemons are both excellent sources of vitamin C, which supports immune function and passes beneficial nutrients through breast milk — so a jar of this on the counter is genuinely a good thing to have around. The recipe relies on natural pectin drawn from the pith and seeds, which means no store-bought additives or mystery ingredients, just fruit, water, and sugar doing exactly what they're supposed to do. The process is methodical and rewarding: simmering the peel until it turns tender and translucent, watching the temperature climb toward that magic setting point, and finally hearing the lids pop as the jars seal. That frozen-plate wrinkle test is one of those small kitchen moments that feels genuinely triumphant when it works. The finished marmalade has gorgeous strips of peel suspended in a glossy, amber gel with a flavor that balances sweet and tart in a way no store jar ever quite manages. Make a full batch and you'll have plenty to gift, stock the fridge, and keep yourself well-fed through those long, hungry nursing days.
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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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