Rice Free Orange Marmalade
Bright, bittersweet, and deeply aromatic, this citrus preserve is the kind of thing that makes a plain piece of toast feel like a proper occasion. It's built from just four ingredients — fresh oranges, lemons, water, and sugar — so there's nothing hidden, nothing processed, and absolutely no grain-based fillers or thickeners to worry about. The natural pectin coaxed from the pith and seeds does all the setting work, which means the glossy, jammy texture you get is entirely fruit-driven. Slicing the peel into thin strips and simmering them low and slow transforms what might otherwise be bitter rind into something tender, translucent, and almost candied. The candy thermometer and frozen-plate test take the guesswork out of hitting that perfect set, so even first-time marmalade makers can pull this off with confidence. Once jarred and processed in a water bath, you'll have shelf-stable jars ready to brighten up breakfast for months. Spread it thick on sourdough, swirl it into yogurt, or use it as a glaze — it earns its place in the kitchen every single time.
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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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