Fructose Free Orange Marmalade

Total time14 hr 15 min

Prep time45 min

Cook time1 hr 30 min

4.9

(3)

Citrus preserves are one of those things that feel almost magical when they come together — bitter peel, bright juice, and sugar transforming into something glossy and complex that you'll want to spread on absolutely everything. What makes this recipe work for fructose-sensitive cooks is the use of granulated sugar rather than high-fructose sweeteners or fruit juice concentrates, keeping the ingredient list clean and predictable. The natural pectin is coaxed out of the pith and seeds using a cheesecloth bundle, so there's no need for commercial pectin products that can sometimes contain unexpected additives. Navel or Seville oranges and lemons do all the heavy lifting here, delivering that signature bittersweet depth that store-bought jars rarely capture. The process is methodical — a long simmer to soften the peel, a hard boil to hit the setting point, and a simple frozen-plate test to confirm the gel — so you always know exactly what you're getting. Finished jars processed in a boiling-water bath will keep shelf-stable for months, meaning you can make a big batch and enjoy it long after citrus season has passed.

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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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