Mustard Free Orange Marmalade
Bright, bittersweet, and deeply aromatic, this homemade citrus preserve is the kind of thing that makes a plain piece of toast feel like a proper occasion. It's built from just four ingredients — fresh oranges, lemons, water, and sugar — so there's no guesswork about what's actually in the jar. That simplicity is a genuine relief when store-bought spreads and condiments so often sneak in unexpected additions that can catch people off guard. The technique here is classic and methodical: a cheesecloth bundle captures the natural pectin from the pith and seeds, doing all the setting work without any shortcuts or additives. A candy thermometer and the frozen-plate wrinkle test take the anxiety out of knowing when you've hit the perfect gel. The result is glossy, jewel-toned marmalade with tender strips of peel suspended throughout — tangy, fragrant, and completely made on your own terms. Seal it up in mason jars and you've got a pantry staple that's as satisfying to make as it is to eat.
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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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