Pecan Free Orange Marmalade
Bright, bittersweet, and deeply aromatic, this classic citrus preserve is the kind of thing that makes a plain piece of toast feel like a special occasion. It comes together with just four ingredients — oranges, lemons, water, and sugar — so there's nothing hidden in the mix and no reason to second-guess the label. The technique here is genuinely satisfying: you coax natural pectin out of the pith using a cheesecloth bundle, which means the marmalade sets beautifully without any packaged pectin or additives. Slicing the peel by hand lets you control the texture, whether you prefer delicate slivers or bold, chunky ribbons of citrus throughout the jar. The frozen-plate set test is a small but brilliant trick that takes all the guesswork out of knowing when you're done. Finished jars can be water-bath processed for the pantry or simply refrigerated, making this as practical as it is rewarding. Spread it on buttered toast, swirl it into yogurt, or use it as a glaze — it's endlessly versatile and completely homemade.
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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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