Sesame 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 special occasion. It's built from just four ingredients — oranges, lemons, water, and sugar — so there's absolutely nothing hidden in the mix, making it a natural fit for anyone navigating sesame or other allergen concerns with store-bought spreads. The technique here is traditional and genuinely satisfying: you coax natural pectin from the pith using a cheesecloth bundle, which means no commercial pectin packets and no mystery additives. Slicing the peel into thin strips gives you that signature jeweled look and a pleasantly chewy texture suspended in glossy, amber gel. The frozen-plate set test is a small but brilliant trick that takes the guesswork out of knowing when you've hit the perfect consistency. Once you've filled those jars and heard the lids pop as they seal, you'll understand why homemade marmalade has such a devoted following — it's a weekend project that pays off every single morning.
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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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