Orange Honey Marmalade

Marmalade is a lovely, simple conserve that has both savory and sweet pairing potential—especially when made with complex, flavorful honey like La Tovara Mangrove Honey. The salty, slightly bitter mangrove honey pairs with the bitter rind of the orange and adds depth of flavor. The overall result is a marmalade that is not overly sweet but is full of flavor—and doesn’t taste like honey. 

Pair this marmalade with charcuterie, breakfast treats, or grilled meats.


1 navel orange
1 cup water
½ cup La Tovara Mangrove Honey


Put a small plate in the freezer to use later.

Cut the ends from the orange and cut in half. Remove any large pieces of pith and all the seeds. Slice the orange into 1/8” slivers, then quarter again. The total amount of sliced orange should equal about ¾ cup.  Add the orange slices and water to a small sauce pan and bring to a gentle simmer. Cook for about 30-40 minutes, until the oranges are soft, and the water is reduced by ½. Add the honey and continue to simmer for 15-20 minutes. Stir frequently to prevent scorching. Once the honey is bubbling and the juices begin to look translucent, begin to test the consistency: pull the plate from the freezer and put a small teaspoon of the mixture onto it. If it is firm and holds together, it is ready.

Cool and store in the refrigerator.

*Some oranges are more bitter than others.  If your marmalade is overly bitter, try a different orange!

If you want to make a lovely caramelized version of this marmalade, reduce the water all the way before adding the honey and wait for the oranges to caramelize slightly.  Be very careful to watch the pot and don’t allow them to burn!  Add ¼ cup water back to the pot along with the honey and proceed with the recipe.