Marmalade - Without Pectin
A tangy, sweet marmalade bursting with citrus flavor, perfect for spreading on toast or gifting, made from fresh mandarins and lemons without added pectin.
Ingredients
Instructions
- Remove peel from mandarins and lemons, lay peel flat, pare off and discard as much of the white part of peel as possible.
- Cover the peel with cold water and boil until the peel is tender.
- If the peel is quite bitter, change the water several times.
- Chop the fruit pulp, removing any seeds and membrane.
- Combine pulp and peel and measure, packing the fruit down firmly.
- To each cup of fruit, add 2 cups of water and 1/8 teaspoon salt.
- Bring to a boil and cook hard for 25 minutes.
- Measure the fruit mixture and add an equal measure of sugar.
- Boil the mixture to jelly stage.
- Skim off foam and ladle into hot, sterilized glasses. Seal.
Tips & Substitutions
To reduce bitterness in the peel, ensure you remove as much of the white pith as possible before boiling. You can substitute mandarins with oranges for a different flavor profile. If you're looking for a lower sugar option, try using less sugar than the equal measure with the fruit mixture, though it may affect the texture. If you enjoy fruity spreads, browse more vegan recipes for ideas.
Serving Suggestions
This marmalade pairs beautifully with toast or scones for breakfast. It can also be used as a glaze for roasted meats or drizzled over desserts like cheesecake. For a refreshing drink, consider mixing it with sparkling water to create a light, fruity beverage. It complements Dolly'S Oatmeal Bread exceptionally well.
Storage & Reheating
Store the marmalade in sterilized jars with airtight lids. Keep it in a cool, dark place for up to a year. Once opened, refrigerate and consume within a month. If you want to reheat it, gently warm it in a saucepan over low heat until it reaches a spreadable consistency, stirring occasionally.
Nutrition & Diet Analysis (per serving)
Each serving of Marmalade - Without Pectin contains roughly 108 calories, with 2g protein, 27g carbohydrates, and 0g fat. It is an excellent source of vitamin C (46% of the Daily Value), and a good source of dietary fiber. It also contributes 5g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other fruits to make marmalade?
Yes, you can experiment with other citrus fruits like grapefruits or limes, but keep in mind that their flavors and bitterness levels may vary. Adjust the sugar and water proportions accordingly to achieve the desired consistency and taste.
What is the jelly stage in marmalade making?
The jelly stage is reached when the mixture thickens and coats the back of a spoon. To test, place a spoonful on a chilled plate and run your finger through it. If the line holds, it’s ready to be removed from heat.
How can I tell if my marmalade has spoiled?
Check for any off smells, discoloration, or mold on the surface. If the lid bulges or the seal is broken, it’s best to discard it. Properly sealed and stored marmalade can last for a long time, but always use your best judgment.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).