Chicken Free Orange Marmalade

Total time14 hr 15 min

Prep time45 min

Cook time1 hr 30 min

4.9

(3)

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. The method here is traditional and unhurried — citrus halves are juiced, the pith is bundled into cheesecloth to release its natural pectin, and the sliced peel simmers low and slow until it turns tender and almost jewel-like. No commercial pectin packets, no shortcuts, just oranges, lemons, water, and sugar doing exactly what they're supposed to do. The frozen-plate set test takes the guesswork out of knowing when you've hit that perfect, glossy gel. Once you ladle it into jars and hear those lids pop as they seal, you'll understand why homemade marmalade has such a devoted following. It keeps beautifully on the shelf and makes a genuinely thoughtful gift — though you may find yourself reluctant to give any away.

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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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