Seed Oil 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 proper occasion. It's built from just four ingredients — fresh oranges, lemons, water, and sugar — so there's nothing hiding in the jar that shouldn't be there. Store-bought spreads and condiments are a surprisingly common source of unwanted oils, but making your own from scratch puts you completely in control of every last drop. The technique here is straightforward but genuinely satisfying: the pith and seeds are bundled into cheesecloth to release their natural pectin, which means the marmalade sets beautifully without any additives or shortcuts. A candy thermometer and the frozen-plate wrinkle test take the guesswork out of knowing when you've hit that perfect gel. Once you've ladled it into jars and heard those lids pop as they seal, you'll have a pantry staple that's as clean and honest as food gets.
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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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