Gut Friendly Orange Marmalade
Bright, bittersweet, and deeply aromatic, this homemade citrus preserve is the kind of thing that turns an ordinary piece of toast into something worth waking up for. What makes it genuinely gut-friendly is the process itself — the white pith and seeds are bundled into cheesecloth and simmered low and slow, releasing natural pectin that sets the marmalade without any artificial additives, thickeners, or preservatives you'd find in a store-bought jar. The only ingredients are whole oranges, lemons, water, and sugar, so you know exactly what's going into every spoonful. That simplicity matters when you're paying attention to what your digestive system is actually dealing with. The long simmer softens the peel until it's tender and translucent, mellowing the bitterness into something complex and satisfying rather than sharp. A quick wrinkle test on a frozen plate tells you when the set is just right, so there's no guesswork involved. Make a batch, fill a few jars, and you'll have a clean, wholesome spread on hand for weeks.
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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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