Low FODMAP Orange Marmalade
Bright, bittersweet, and deeply aromatic, this citrus preserve is the kind of thing that makes a plain piece of toast feel like a proper occasion. The ingredient list is refreshingly short — just oranges, lemons, water, and sugar — which makes it easy to confirm there are no hidden high-FODMAP additives or sneaky sweeteners lurking in the mix the way store-bought jars often have. Citrus fruits in small servings sit comfortably within low-FODMAP guidelines, and because you're controlling every element here, you can spread it with confidence. The technique leans on natural pectin coaxed from the pith and seeds via a cheesecloth bundle, so there's no need for commercial pectin products that might introduce questionable ingredients. A candy thermometer and the classic frozen-plate wrinkle test take the guesswork out of hitting that perfect set, giving you glossy, jewel-toned jars every time. Processed in a boiling-water bath, the sealed jars keep beautifully on the shelf, meaning you can make a big batch and enjoy that tangy, sunshine flavor for weeks without any last-minute label-reading at the grocery store.
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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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