Nutmeg Free Orange Marmalade
Bright, bittersweet, and deeply aromatic, this classic citrus preserve captures everything you love about a proper marmalade — glossy amber color, tender peel strips, and that perfect balance of tart and sweet. It relies on just four clean ingredients: fresh oranges, lemons, water, and sugar, so there's no guesswork about what's actually in the jar. The technique of bundling the pith and seeds in cheesecloth is the real secret here, coaxing out natural pectin without any additives or spice blends that could sneak in unwanted flavors. Store-bought marmalades can be surprisingly unpredictable in their ingredient lists, but making your own means you control every single thing that goes into it. The frozen-plate set test takes the mystery out of the process and gives you a genuinely satisfying moment when that little puddle wrinkles just right. Ladled into warm mason jars and processed in a water bath, these jars will keep beautifully on the shelf and make an impressive homemade gift. Spread it thick on toast, swirl it into yogurt, or use it as a glaze — once you've made your own, it's hard to go back.
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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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