Seeds 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 comes together with just four ingredients — oranges, lemons, water, and sugar — so there's nothing hidden and nothing to second-guess if you're navigating a seeds-free kitchen. The technique is more thoughtful than difficult: the seeds and pith are bundled into cheesecloth to draw out natural pectin, then removed entirely before the sugar ever hits the pot, leaving you with a beautifully clear, glossy marmalade that sets without any seed-derived additives or commercial pectin. A candy thermometer and the classic frozen-plate wrinkle test take the guesswork out of knowing when you've hit the perfect gel. The long simmer turns the peel strips tender and translucent, giving every jar that gorgeous jewel-toned look you'd pay a premium for at a specialty shop. Processed in a boiling-water bath, the sealed jars keep beautifully on the shelf, ready to brighten up breakfast for months to come.
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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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