Legume 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 proper occasion. It comes together with just four ingredients — fresh oranges, lemons, water, and sugar — so there is nothing hidden, nothing processed, and absolutely nothing derived from legumes or legume-based additives to worry about. That simplicity is actually what makes it so satisfying to make from scratch. The technique here is smart and old-school: the pith and seeds get bundled into cheesecloth and simmered alongside the peel, releasing their natural pectin so the marmalade sets beautifully without any commercial thickeners or fillers. A candy thermometer and the classic frozen-plate wrinkle test take the guesswork out of hitting that perfect gel. The result is jars of glossy, jewel-toned marmalade with tender strips of peel suspended throughout — tangy, a little bitter, and just sweet enough. Once you have a few jars cooling on the counter, you will wonder why you ever bought the store-bought version at all.
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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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