Eosinophilic Esophagitis Friendly Orange Marmalade
Bright, bittersweet, and deeply satisfying, this homemade citrus spread is built from just four simple ingredients — oranges, lemons, water, and sugar — making it remarkably easy to verify every single thing going into the jar. For anyone managing a condition that demands strict ingredient awareness, store-bought preserves can be a minefield of additives, natural flavors, and mystery pectin sources, so making your own is a genuinely smart move. The natural pectin here comes entirely from the pith and seeds of the fruit itself, bundled in cheesecloth and coaxed into the gel — no commercial pectin packets, no hidden fillers. The result is a glossy, jewel-toned marmalade with tender strips of peel suspended in a perfectly set, tangy-sweet spread. It takes some patience at the stove, but the candy thermometer and frozen-plate test take all the guesswork out of nailing the set. Once sealed, you'll have jars ready to brighten up safe breads, rice cakes, or anything else that fits your eating plan.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!