Walnut Free Orange Marmalade
Bright, bittersweet, and deeply aromatic, this classic citrus preserve is everything a good marmalade should be — glossy, jewel-toned, and packed with tender strips of orange and lemon peel in every spoonful. The process is a genuine kitchen project, but it's also one of those deeply satisfying cook-from-scratch experiences where you can watch something transform right in front of you. Natural pectin is coaxed out of the pith and seeds using a cheesecloth bundle, which means the set comes entirely from the fruit itself — no additives, no shortcuts, just oranges, lemons, water, and sugar doing exactly what they're supposed to do. The frozen-plate set test is a small but brilliant trick that takes all the guesswork out of knowing when you're done. Once jarred and sealed, you'll have shelf-stable homemade marmalade ready to spread on toast, swirl into yogurt, or glaze a roast. For anyone navigating tree-nut sensitivities, this recipe is completely clean — every single ingredient is straightforward and easy to verify, with no hidden surprises lurking in a store-bought label.
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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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