Xanthan Gum 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. What makes it especially appealing is that the set comes entirely from natural pectin — drawn out of the pith and seeds through the cheesecloth method — so there's no need for any commercial thickeners or stabilizers whatsoever. That means people avoiding xanthan gum and similar additives can enjoy a beautifully gelled marmalade made from nothing but fruit, water, and sugar. The process is a bit of a project, but it's a satisfying one: simmering the peel until it turns tender and translucent, watching the thermometer climb toward that magic 220°F mark, and doing the wrinkle test on a frozen plate to confirm the set. Seville oranges bring a pleasantly sharp edge if you can find them, while navel oranges give a sweeter, more mellow result — either way, the lemon adds brightness and extra pectin to help everything come together. Once jarred and processed, you'll have shelf-stable jars ready to gift, spread, or stir into glazes and sauces for months to come.

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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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