Honey Free Orange Marmalade
Bright, bittersweet, and deeply aromatic, this citrus preserve captures everything great about a classic British-style spread — glossy gel, tender peel strips, and that perfect balance of tart and sweet. It's made with just four ingredients: fresh oranges, lemons, water, and granulated sugar, so there's no ambiguity about what's inside the jar. That matters a lot when you're avoiding sweeteners derived from bees, since many store-bought marmalades and fruit preserves sneak in honey or honey-based syrups without much fanfare on the label. Here, granulated sugar does all the work, and the natural pectin drawn from the pith and seeds handles the set — no shortcuts, no hidden additions. The process is methodical but genuinely satisfying, from the long simmer that turns raw peel translucent to the frozen-plate test that tells you the gel is ready. Once sealed, these jars are shelf-stable and make a beautiful homemade gift that anyone can enjoy without a second thought. Slather it on toast, swirl it into yogurt, or use it as a glaze — it's endlessly versatile and completely your own.
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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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