Bright, bittersweet, and deeply aromatic, this classic citrus preserve is the kind of thing that makes a plain piece of toast feel like a proper occasion. The method here is wonderfully old-school — whole oranges and lemons are juiced, their peels sliced into tender strips, and the natural pectin locked inside the pith does all the setting work without any packaged additives. That means the ingredient list stays beautifully short: just citrus, water, and sugar, with nothing hidden to worry about. The cheesecloth bundle technique is the real secret, coaxing every bit of gel-forming goodness out of the fruit before the sugar even goes in. A candy thermometer and the frozen-plate wrinkle test take the guesswork out of hitting that perfect set, so you end up with jars that are glossy, spreadable, and packed with real citrus flavor. Processed in a boiling-water bath, these half-pint jars keep beautifully on the shelf, ready to brighten up breakfast for months to come.
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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.
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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