Cinnamon Free Orange Marmalade
Bright, bittersweet, and deeply citrusy, this homemade marmalade captures everything that makes the spread a classic — jewel-toned strips of peel suspended in a glossy, tangy gel that tastes nothing like the jarred version from the grocery store. The entire recipe relies on just four ingredients: fresh oranges, lemons, water, and sugar, so there's no mystery about what's going into your jars. For anyone navigating a sensitivity to warming spices, store-bought preserves can be a minefield of unexpected additions, but here you're in complete control from start to finish. The natural pectin comes straight from the pith and seeds of the fruit, bundled in cheesecloth and coaxed into the liquid during a long, slow simmer — no shortcuts, no additives. A candy thermometer and the classic frozen-plate wrinkle test take the guesswork out of hitting the perfect set, so even first-time jam makers can nail it. The result is enough to fill six half-pint jars, which means plenty to tuck away in the pantry or share with someone who deserves a really good piece of toast.
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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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