Hazelnut Free Orange Marmalade
Bright, bittersweet, and deeply aromatic, this classic citrus preserve is the kind of thing that makes a plain piece of toast feel like a special occasion. It's built entirely from oranges, lemons, water, and sugar — nothing more — so there's zero guesswork about what's actually in the jar. Store-bought spreads and flavored preserves can be surprisingly tricky territory when you're avoiding tree nuts, since shared production lines and added flavoring blends are common culprits. Making it yourself removes all of that uncertainty in the most satisfying way possible. The technique here is methodical but genuinely rewarding: the cheesecloth bundle extracts natural pectin from the pith, giving you a beautiful, glossy set without any additives. A candy thermometer and the frozen-plate test take the mystery out of knowing when you've hit the perfect consistency. Fill a few half-pint jars and you'll have homemade marmalade on the shelf for months — ready to brighten up breakfast, glaze a roast, or stir into a vinaigrette whenever the mood strikes.
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!