Wheat Free Orange Marmalade
Bright, bittersweet, and deeply aromatic, this classic citrus preserve is the kind of thing that transforms an ordinary piece of toast into something worth waking up for. It's made with just four ingredients — fresh oranges, lemons, water, and sugar — so there's nothing hidden in the jar and no reason to squint at a label wondering what's really inside. The natural pectin from the pith does all the work of setting the marmalade, which means no added thickeners or starches of any kind, making this a genuinely clean, grain-free preserve from start to finish. The process is hands-on but deeply satisfying: you'll simmer the peel until it turns glossy and tender, then boil the whole batch to that magic 220°F setting point before ladling it into jars. A frozen-plate test tells you exactly when it's ready, so there's no guesswork involved. Processed in a water bath, these jars keep on the shelf for months — ready to brighten up breakfast, glaze a roast, or be gifted to someone who deserves something homemade and genuinely special.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!