Nightshade Free Orange Marmalade
Bright, bittersweet, and deeply aromatic, this classic citrus preserve is one of those pantry staples that makes everything from morning toast to a cheese board feel a little more special. It's naturally free of nightshades — no tomatoes, peppers, or hidden spice blends to second-guess — because it's built entirely from oranges, lemons, water, and sugar, full stop. The technique here is more approachable than it looks: the pith and seeds get bundled into cheesecloth to release their natural pectin, so you get a gorgeous, glossy set without any store-bought additives. Slicing the peel into thin strips gives every jar that signature jeweled look, and the frozen-plate test takes all the guesswork out of knowing when it's ready. The result is a deeply flavored marmalade with just the right balance of sweet and tangy, and the slight bitterness that makes it genuinely interesting on the palate. A batch yields enough to fill several half-pint jars, so you can tuck some away in the pantry and still have plenty to share.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!