MSG Free Orange Marmalade
There is something deeply satisfying about making your own marmalade from scratch, and this classic citrus preserve is the kind of project that fills your kitchen with an incredible bittersweet aroma. The ingredient list is refreshingly short — just fresh oranges, lemons, water, and sugar — so you know exactly what is going into every jar. That simplicity is a genuine advantage for anyone avoiding flavor enhancers and additives, since store-bought spreads and preserves can quietly contain ingredients you never asked for. The natural pectin comes entirely from the pith and seeds bundled in cheesecloth, which means the set is achieved without any packaged gelling agents or mystery additives. Slicing the peel by hand gives you full control over texture, whether you prefer delicate slivers or satisfying chunky strips. The wrinkle test on a frozen plate is one of those old-school techniques that makes you feel like a proper preserving pro, and it genuinely works. Once sealed, these jars are a pantry staple you made yourself — bright, tangy, and completely clean.
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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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