Oats Free Orange Marmalade
Bright, bittersweet, and deeply citrusy, this homemade marmalade is the kind of preserve that makes a plain piece of toast feel like a proper occasion. The recipe relies entirely on fresh oranges, lemons, water, and sugar — nothing more — so anyone avoiding grain-based ingredients can spread it freely without a second thought. What makes it genuinely special is the technique: pith and seeds are bundled into cheesecloth and simmered alongside the sliced peel, releasing natural pectin that sets the marmalade without any added thickeners or packaged gelling agents. The result is a glossy, jewel-toned jar with tender strips of peel suspended in a gel that has real depth of flavor — pleasantly bitter, floral, and sweet all at once. The frozen-plate set test takes the guesswork out of knowing when you've hit the perfect consistency, and the boiling-water bath means your jars will keep shelf-stable for months. It's a weekend project that rewards patience, and once you've tasted a batch made from scratch, the store-bought version is going to feel like a serious downgrade.
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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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