Lupin 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. The recipe relies on nothing more than fresh oranges, lemons, water, and sugar — a short, clean ingredient list that makes it naturally free from lupin and any of the legume-derived flours or fillers that can sneak into commercial spreads and packaged goods. The technique is straightforward but genuinely satisfying: the pith and seeds are bundled into cheesecloth to release their natural pectin, so there's no need for any additive-based setting agents. A candy thermometer and the classic frozen-plate wrinkle test take the guesswork out of hitting that perfect gel. The result is glossy, jewel-toned marmalade with tender strips of peel suspended throughout — tangy, fragrant, and nothing like the overly sweet versions you find on supermarket shelves. Processed in a water bath, the jars keep beautifully on the shelf, making this a great project to batch once and enjoy for months.
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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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