Ekani Ella Jamie Oliver’s Orange Marmalade is a homemade delight that perfectly balances sweetness with a slight tangy bitterness. Made with fresh oranges, sugar, and lemon juice, this marmalade is a great addition to toast, scones, or even as a glaze for meats. This simple yet traditional recipe ensures a rich, glossy, and flavorful preserve that lasts for weeks.
What is Jamie Oliver Orange Marmalade?
Jamie Oliver’s Orange Marmalade is a citrus preserve made of slow-cooking oranges with sugar and lemon juice. The result is a thick, glossy spread with bits of orange peel that add texture and a slight bitterness, making it the perfect breakfast or baking ingredient.
Other Jamie Oliver Recipes
Why You Should Try This Recipe
- Homemade Goodness: No artificial additives or preservatives.
- Rich and Balanced Flavor: A perfect mix of sweet, tangy, and slightly bitter.
- Versatile Use: Great for toast, desserts, and even savory dishes.
- Perfect for Gifting: Homemade marmalade makes a thoughtful present.
- Long Shelf Life: Stays fresh for months when stored properly.
Ingredients Needed to Make Jamie Oliver Orange Marmalade
- Oranges (1 kg, preferably Seville or any thin-skinned variety) – Provides the best balance of sweet and bitter flavors.
- Granulated Sugar (1.5 kg) – Helps preserve and sweeten the marmalade.
- Lemon Juice (1 large lemon, juiced) – Adds acidity to balance the sweetness.
- Water (2 liters) – Helps extract flavors from the oranges.
Optional Additions
- Whiskey (2 tbsp) – Adds depth to the flavor.
- Vanilla Extract (1 tsp) – For a subtle, sweet aroma.
- Cinnamon Stick (1 small piece) – Enhances the warmth of the marmalade.
Equipment Needed
- Large pot or jam-making pan
- Sharp knife
- Wooden spoon
- Sterilized glass jars with lids
- Cheesecloth or muslin bag (for pectin-rich seeds)
- Candy thermometer (optional)
Instructions to Make Jamie Oliver Orange Marmalade
Step 1: Prepare the oranges
Wash the oranges thoroughly. Cut them in half and squeeze out the juice, setting it aside. Remove any seeds and place them in a muslin bag (they contain pectin, which helps thicken the marmalade).
Step 2: Slice the orange peel
Using a sharp knife, thinly slice the orange peels into fine strips. The thinner they are, the smoother the marmalade texture will be.
Step 3: Simmer the peel
In a large pot, add the sliced peels, a muslin bag with seeds, and 2 liters of water. Bring to a boil, then reduce to a simmer. Let it cook for 1.5 to 2 hours, or until the peels are soft and translucent.
Step 4: Add the sugar and lemon juice
Remove the muslin bag and squeeze out any juice from the seeds before discarding. Stir in the sugar and lemon juice, stirring until the sugar dissolves completely.
Step 5: Boil to set
Increase the heat and bring the mixture to a rapid boil. Cook for 15-20 minutes, stirring occasionally, until the marmalade reaches 105°C (220°F) on a candy thermometer. If you don’t have a thermometer, do the wrinkle test: spoon a little marmalade onto a cold plate, let it sit for a minute, then push it with your finger. If it wrinkles, it’s ready.
Step 6: Jar the marmalade
Turn off the heat and let the marmalade sit for 5 minutes. Pour into sterilized jars while still warm. Seal tightly and let cool completely before storing.
What Goes Well With Jamie Oliver Orange Marmalade
- Buttered Toast – A classic pairing.
- Fresh Scones – Perfect for afternoon tea.
- Pancakes or Waffles – Adds a citrusy twist.
- Glaze for Roasts – Works beautifully with ham or duck.
- Cheese Boards – Complements strong cheeses like blue cheese.
Expert Tips for Making the Best Orange Marmalade
- Use Seville Oranges – They have natural bitterness that balances the sweetness.
- Thinly Slice the Peel – Finer slices create a smoother texture.
- Don’t Skip the Pectin – The seeds help naturally thicken the marmalade.
- Stir Constantly 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 Orange Marmalade
- Whiskey-Infused Marmalade – Add 2 tbsp whiskey before jarring.
- Spiced Marmalade – Simmer with a cinnamon stick or star anise.
- Ginger Marmalade – Stir in 1 tbsp grated fresh ginger for extra warmth.
- Honey Orange Marmalade – Replace part of the sugar with honey for a unique sweetness.
- Lemon-Orange Marmalade – Add zest and juice from 1 lemon for more tang.
Best Practices to Store Jamie Oliver Orange 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 marmalade not setting?
If your marmalade isn’t setting, it may need more cooking time. Boil for a few more minutes and retest using the wrinkle test on a cold plate.
Can I use any type of orange for marmalade?
Seville oranges are best due to their natural bitterness and high pectin content, but you can use regular oranges with added lemon juice for balance.
How do I make marmalade less bitter?
To reduce bitterness, soak the orange peels in water overnight before cooking, or blanch them briefly before simmering.
Can I use less sugar in orange marmalade?
Sugar helps preserve marmalade, so reducing it too much may affect the set and shelf life. However, you can substitute part of the sugar with honey for a natural variation.
Final Words
Jamie Oliver’s Orange Marmalade is a homemade classic that elevates your breakfast and baking. With a perfect blend of sweet, tangy, and slightly bitter notes, this recipe is a must-try for marmalade lovers. Enjoy it on toast, pair it with cheese, or use it as a glaze for meats. Give it a go and experience the joy of homemade preserves!
Related Recipes Recipes
Print
Jamie Oliver Orange Marmalade Recipe
- Prep Time: 20
- Cook Time: 120
- Total Time: 2 hours 20 minutes
- Yield: Makes about 4-5 jars
- Category: Preserves
- Method: Slow simmering
- Cuisine: British
Description
Jamie Oliver’s Orange Marmalade is a citrus preserve made of slow-cooking oranges with sugar and lemon juice. The result is a thick, glossy spread with bits of orange peel that add texture and a slight bitterness, making it the perfect breakfast or baking ingredient.
Ingredients
- Oranges (1 kg, preferably Seville or any thin-skinned variety) – Provides the best balance of sweet and bitter flavors.
- Granulated Sugar (1.5 kg) – Helps preserve and sweeten the marmalade.
- Lemon Juice (1 large lemon, juiced) – Adds acidity to balance the sweetness.
- Water (2 liters) – Helps extract flavors from the oranges.
Optional Additions
- Whiskey (2 tbsp) – Adds depth to the flavor.
- Vanilla Extract (1 tsp) – For a subtle, sweet aroma.
- Cinnamon Stick (1 small piece) – Enhances the warmth of the marmalade.
Instructions
Step 1: Prepare the oranges
Wash the oranges thoroughly. Cut them in half and squeeze out the juice, setting it aside. Remove any seeds and place them in a muslin bag (they contain pectin, which helps thicken the marmalade).
Step 2: Slice the orange peel
Using a sharp knife, thinly slice the orange peels into fine strips. The thinner they are, the smoother the marmalade texture will be.
Step 3: Simmer the peel
In a large pot, add the sliced peels, muslin bag with seeds, and 2 liters of water. Bring to a boil, then reduce to a simmer. Let it cook for 1.5 to 2 hours, or until the peels are soft and translucent.
Step 4: Add the sugar and lemon juice
Remove the muslin bag and squeeze out any juice from the seeds before discarding. Stir in the sugar and lemon juice, stirring until the sugar dissolves completely.
Step 5: Boil to set
Increase the heat and bring the mixture to a rapid boil. Cook for 15-20 minutes, stirring occasionally, until the marmalade reaches 105°C (220°F) on a candy thermometer. If you don’t have a thermometer, do the wrinkle test: spoon a little marmalade onto a cold plate, let it sit for a minute, then push it with your finger. If it wrinkles, it’s ready.
Step 6: Jar the marmalade
Turn off the heat and let the marmalade sit for 5 minutes. Pour into sterilized jars while still warm. Seal tightly and let cool completely before storing.
