This marmalade makes use of the natural pectin found in oranges and lemons. It takes 24 hours to set from the time it cools down to room temperature. It will not be very thick. I like to spoon it over vanilla ice cream, porridge and pancakes.  The luminosity of this jam with the long strands of rinds is very pretty. For those who are fussy about the long strands, slice the rinds a bit shorter.

Pectin Free Marmalade

3 large navel oranges
2 lemons
water *
5 cups sugar

  • Peel the fruit with a good potato peeler, but avoid the bitter pith. The pith is the white spongy stuff just under the skin.
  • Slice the skin very thin.
  • Remove the pith remaining on the fruit and discard.
  • Chop the fruit and the rinds.
  • Add the fruit and the rinds [packed down] and transfer to a nonreactive bowl.
  • Add water. The water should be just under the level of the packed down fruit.*
  • Cover and set it aside for 24 hours.
  • Next day transfer to a pot and bring it to boil.
  • Reduce heat to slow medium and simmer for 20 minutes.
  • Put the fruit with all the liquid back into the bowl and cover again for 24 hours.
  • Next day pour it all back into the pot.
  • Add the sugar and cook the marmalade for 20 minutes.
  • Immediately pour into sterilized jars, put on the caps on and turn each bottle upside down for 5 minutes. It will not have been set at this point.
  • Pack the jars into a box lined with a comforter and cover.
  • Leave the jars under cover until the comforter is cold to the touch.

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!