Carrageenan 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 proper occasion. Many store-bought jams and jellies quietly rely on carrageenan or other additives as stabilizers and texture agents, which can make label-reading a frustrating part of the grocery run. This recipe skips all of that entirely — the set comes from natural pectin extracted right from the pith and seeds of the oranges and lemons, bundled in cheesecloth and coaxed into the liquid during a long, slow simmer. Nothing in here but fresh citrus, water, and sugar, which means you know exactly what's going into every jar. The process is genuinely satisfying: watching the peel turn translucent, doing the frozen-plate wrinkle test, hearing the lids pop as they seal. It takes some time and attention, especially as the temperature climbs toward that 220°F setting point, but the result is a glossy, jewel-toned marmalade with real depth of flavor. Spread it thick, gift a jar, or keep the whole batch for yourself — no judgment.
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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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