Turkey Free Orange Marmalade

Total time14 hr 15 min

Prep time45 min

Cook time1 hr 30 min

4.9

(3)

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 traditional and unhurried — oranges and lemons are juiced, their peels sliced into tender strips, and the whole lot is simmered low and slow before the sugar goes in. One of the smartest moves in this recipe is the cheesecloth bundle: all the pith and seeds get tied up and cooked alongside the fruit, releasing natural pectin that sets the marmalade without any commercial additives. The frozen-plate wrinkle test takes the guesswork out of knowing when you've hit the perfect gel, which is genuinely one of the trickier parts of homemade preserves. Once you ladle it into jars and hear those lids pop as they seal, you'll understand why people make big batches — it keeps beautifully and makes a thoughtful gift. The ingredient list is refreshingly short: just citrus, water, and sugar, so there's nothing hidden and nothing to second-guess. Whether you spread it thick on buttered toast or swirl it into a sauce, this is a preserve worth making from scratch.

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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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