Turmeric Free Orange Marmalade
Bright, bittersweet, and deeply aromatic, this classic citrus preserve is built from just four ingredients — oranges, lemons, water, and sugar — making it naturally free from the golden spice that can sneak into so many store-bought spreads and flavored condiments. The method here is old-school and genuinely satisfying: you coax natural pectin from the pith and seeds using a cheesecloth bundle, which means no additives or mystery thickeners, just pure citrus doing its thing. Thin-sliced peel gives every jar that gorgeous jeweled look and a pleasantly chewy texture against the glossy, amber gel. The frozen-plate set test takes the guesswork out of knowing when you're done, so even first-time jam makers can nail the consistency. Once you've got a sealed jar on the shelf, you're looking at a pantry staple that works on toast, stirred into yogurt, glazed over roasted chicken, or spooned straight from the jar at midnight — no judgment. Processing in a boiling-water bath means you can make a full batch and store it safely for months, which makes the effort very much worth it.
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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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