Celery Free Orange Marmalade
There is something deeply satisfying about turning a handful of citrus into gleaming jars of homemade preserves, and this classic marmalade delivers that bittersweet, jammy magic from scratch. The recipe relies on nothing more than oranges, lemons, water, and sugar — no hidden additives, no mystery stabilizers, just pure fruit doing what fruit does best. The clever cheesecloth technique captures the natural pectin from the pith and seeds, so the marmalade sets beautifully without any commercial pectin or unfamiliar thickeners. Slicing the peel into thin strips gives every spoonful that signature texture — tender, slightly chewy ribbons suspended in a bright, glossy gel. The frozen-plate set test takes the guesswork out of knowing when you've hit the perfect consistency, making this approachable even if you've never canned a thing in your life. Once sealed, these jars are shelf-stable and ready to gift, spread on toast, or swirl into yogurt 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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