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.