Jamie Oliver Lemon Marmalade Recipe

Jamie Oliver’s Lemon Marmalade is a vibrant, tangy, and slightly sweet preserve made from fresh lemons, sugar, and water. This homemade marmalade has a perfect balance of sweetness and bitterness, making it ideal for spreading on toast, adding to desserts, or using it as a glaze for meats. With just a few ingredients, you can create a glossy, citrus-packed marmalade that lasts for months.

What is Jamie Oliver Lemon Marmalade?

Jamie Oliver’s Lemon Marmalade is a traditional citrus preserve made by slowly cooking thinly sliced lemons with sugar and water until they form a thick, glossy spread. The natural pectin in the lemon peel helps the marmalade set without the need for additional thickeners.

Other Jamie Oliver Recipes

• Jamie Oliver Pasta Peperonata
• Jamie Oliver Rosemary Chicken
• Jamie Oliver Orange Marmalade
• Jamie Oliver Lemon Marmalade

Why You Should Try This Recipe

• Naturally Preserved: No artificial additives—just pure, fresh lemons.
• Perfectly Balanced Flavor: Sweet, tart, and slightly bitter.
• Versatile: Great on toast, scones, or as a glaze for meats and pastries.
• Easy to Make: Only three main ingredients are required.
• Long Shelf Life: Can be stored for up to a year when sealed properly.

Ingredients Needed to Make Jamie Oliver Lemon Marmalade

• Lemons (1 kg, preferably organic) – The key ingredients, are zest, juice, and natural pectin.
• Granulated Sugar (1.5 kg) – Sweetens and helps preserve the marmalade.
• Water (2 liters) – Essential for extracting flavors and softening the peel.
• Lemon Juice (from 1 large lemon) – Enhances the citrus flavor and aids in the setting.

Optional Additions

• Vanilla Extract (1 tsp) – Adds a warm sweetness.
• Whiskey (2 tbsp) – Gives a boozy depth.
• Ginger (1 tbsp, grated) – Adds a spicy kick.
• Honey (¼ cup, replacing part of the sugar) – Introduces a mild floral sweetness.

Equipment Needed

• Large heavy-based pot or jam-making pan
• Wooden spoon
• Sharp knife
• Cheesecloth or muslin bag (for pectin-rich seeds)
• Candy thermometer (optional)
• Sterilized glass jars with lids

Instructions to Make Jamie Oliver Lemon Marmalade

Step 1: Prepare the lemons

Wash the lemons thoroughly to remove any wax or dirt. Slice them in half and juice them, reserving both the juice and the seeds.

Step 2: Thinly slice the lemon peel

Using a sharp knife, finely slice the lemon peel into thin strips. If you prefer a smoother marmalade, you can remove the white pith to reduce bitterness.

Step 3: Soften the peel

Place the lemon slices in a large pot with 2 liters of water. Add the reserved seeds in a muslin bag (they contain natural pectin). Bring to a boil, then reduce to a simmer for 1.5 to 2 hours, until the peels are soft and translucent.

Step 4: Add sugar and lemon juice

Remove the muslin bag of seeds and discard. Stir in the granulated sugar and lemon juice, ensuring the sugar dissolves completely.

Step 5: Boil until set

Increase the heat and bring the mixture to a rapid rolling boil. Cook for 15-20 minutes, stirring occasionally. To check if it’s ready, use the wrinkle test: spoon a little marmalade onto a cold plate, let it sit for 1 minute, then push it with your finger—if it wrinkles, it’s done.

Step 6: Jar the marmalade

Turn off the heat and let the marmalade sit for 5 minutes to distribute the peel evenly. Pour into sterilized jars while warm, seal tightly, and let cool completely.

What Goes Well With Jamie Oliver Lemon Marmalade

• Warm Buttered Toast – A classic pairing.
• Scones with Clotted Cream – Perfect for afternoon tea.
• Yogurt or Oatmeal – Adds a citrusy zing.
• Glaze for Roast Chicken or Ham – A flavorful twist.
• Cheese Board – Pairs well with creamy cheeses like brie.

Expert Tips for Making the Best Lemon Marmalade

• Use Organic Lemons – They’re free from wax and pesticides, ideal for using the peel.
• Thinly Slice the Peel – Finer slices create a smoother texture.
• Don’t Skip the Pectin – The seeds help naturally thicken the marmalade.
• Stir Continuously While Boiling – Prevents burning and ensures even consistency.
• Let the Marmalade Rest Before Jarring – This helps distribute the peel evenly.

Easy Variations of Jamie Oliver Lemon Marmalade

• Lemon and Orange Marmalade – Use half lemons, and half oranges for a sweeter balance.
• Lemon and Ginger Marmalade – Stir in grated fresh ginger for extra warmth.
• Whiskey-Infused Lemon Marmalade – Add 2 tbsp whiskey before jarring.
• Spiced Lemon Marmalade – Simmer with a cinnamon stick or cloves for a festive twist.
• Honey Lemon Marmalade – Replace part of the sugar with honey for a natural sweetness.

Best Practices to Store Jamie Oliver Lemon Marmalade

• Refrigerate After Opening – Keeps fresh for up to 3 weeks.
• Store in a Cool, Dark Place – Sealed jars last up to 12 months.
• Freeze for Longer Storage – Can be frozen for up to a year.

Nutrition Value (per tablespoon):

• Calories: 50
• Carbohydrates: 13g
• Sugar: 12g
• Fat: 0g
• Fiber: 0.5g

FAQs

Why is my lemon marmalade too bitter?

If your marmalade is too bitter, try removing more of the white pith before cooking or blanching the lemon peels in hot water for 5 minutes before starting the recipe.

How can I thicken lemon marmalade without pectin?

Lemons naturally contain pectin, but if your marmalade isn’t setting, boil it a little longer or add a little more lemon juice to help it thicken.

Can I use less sugar in lemon marmalade?

Yes, but reducing sugar may affect the preservation and setting. You can replace part of the sugar with honey or a sugar alternative, but the consistency may be slightly different.

How long does homemade lemon marmalade last?

If stored in sterilized jars, it can last up to a year unopened. Once opened, refrigerate and consume within 3 weeks.

Final Words

Jamie Oliver’s Lemon Marmalade is a bright, tangy, and slightly bitter citrus preserve that enhances everything from breakfast to desserts. Whether you enjoy it on toast, as a glaze, or paired with cheese, this homemade marmalade is a simple, rewarding recipe that lasts for months. Try it today and savor the citrusy goodness!

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