Pregnancy Friendly Orange Marmalade
There is something deeply satisfying about making your own preserves from scratch, and a bright, citrusy marmalade is one of the most rewarding places to start. During pregnancy, knowing exactly what goes into your food matters more than ever, and this recipe keeps things beautifully simple — just fresh oranges, lemons, water, and sugar, with no additives, artificial pectin, or mystery ingredients. The natural pectin comes straight from the pith and seeds of the fruit, bundled in cheesecloth and coaxed into the pot the old-fashioned way, so you get a clean, wholesome spread you can feel genuinely good about. The result is a glossy, jewel-toned marmalade with tender peel and that perfect balance of sweet and bitter that store-bought versions rarely nail. Spreading it on toast, stirring it into yogurt, or gifting a jar to someone you love — all equally excellent options. The process takes some patience, but the steps are straightforward and the candy thermometer does most of the guesswork for you. Once those lids pop and seal, you will have a pantry full of something truly made with care.
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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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