Caffeine 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 special occasion. Oranges, lemons, water, and sugar are all that go into it — no hidden additives, no mystery ingredients, just pure fruit flavor cooked down into a glossy, jewel-toned spread. The technique here is genuinely satisfying: you coax natural pectin from the pith and seeds using a cheesecloth bundle, which means the marmalade sets beautifully without any commercial thickeners or shortcuts. A candy thermometer and the classic frozen-plate wrinkle test take the guesswork out of hitting that perfect gel point, so even first-time jam makers can nail it. The result fills up to six half-pint jars, making it a wonderful homemade gift or a pantry staple you'll reach for every morning. Processed in a boiling-water bath, the sealed jars are shelf-stable for months — though a jar this good rarely lasts that long.
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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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