Yeast Free Orange Marmalade
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. It comes together with just four ingredients — fresh oranges, lemons, water, and sugar — so there's nothing hidden, nothing processed, and absolutely no fermentation involved, making it a naturally safe choice for anyone avoiding yeast in their diet. The technique here is old-school and satisfying: you coax natural pectin out of the pith and seeds using a cheesecloth bundle, which means no commercial pectin packets and no shortcuts that could sneak in unwanted additives. Slicing the peel into thin strips gives you that gorgeous, jewel-like look in the jar and a pleasantly chewy texture in every spoonful. The frozen-plate set test is a small but genuinely fun moment — there's real satisfaction in watching the marmalade wrinkle under your fingertip and knowing it's ready. Processed in a boiling-water bath, these jars will keep on your shelf for months, so one good afternoon in the kitchen pays off every single morning.
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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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