Jamie Oliver’s orange marmalade is more than just a breakfast spread. It’s a jar of golden sunshine-tangy, slightly bitter and bursting with citrusy goodness. What sets his recipe apart? It’s rustic, honest and doesn’t shy away from using the whole fruit. That means peel, pith and all. The end result? A chunky, rich marmalade with a deep orange hue and complex flavor.
This isn’t your store-bought, overly-sweet version. Jamie leans into the bitterness of the Seville oranges, giving it an edge. It’s a bit old-school, a bit messy and absolutely worth the effort.
Jamie Oliver Orange Marmalade Recipe
Ingredients Needed
You don’t need a long list to make this. Just a few good-quality ingredients:
- Seville oranges (about 1kg). These are key. They’re bitter and full of pectin, perfect for marmalade.
- 1 lemon – Adds brightness and helps balance the flavor.
- 2 kg granulated sugar. Seems like a lot but trust the process.
- Water – Around 2 liters.
That’s it. No extra pectin, no preservatives. The magic happens through technique and patience.
Equipment Needed
Before you start, make sure you have everything you need. Marmalade isn’t complicated but it does need the right tools:
- Large preserving pan or heavy-bottomed saucepan – You need space for the fruit, sugar and bubbling.
- Muslin cloth or a clean tea towel. For tying up the pith and seeds (they’re loaded with natural pectin).
- Kitchen string – To tie your muslin bundle.
- Jam thermometer – Super helpful to hit the setting point.
- Sterilized jars with lids. To store all that citrusy gold.
- Wooden spoon and a ladle. Trusty tools for stirring and pouring.
- Citrus juicer (optional) – You can squeeze by hand but a juicer makes life easier.
- Fine grater or sharp knife. For slicing the peel thin.
How To Make Jamie Oliver’s Orange Marmalade
Here’s the fun (and sticky) part. It’s not hard but it takes some time. so clear an afternoon.
1. Prep the fruit.
Halve the oranges and lemon. Juice them, catching every drop. Set the juice aside. Don’t throw out the pips or pulp-save them! You’ll need them for pectin. Slice the peel into thin shreds. go thick or thin, depending on how chunky you like your marmalade.
2. Bundle up the bits.
Wrap the orange and lemon pips, plus any pithy leftovers, in muslin and tie it tight with kitchen string. This is your natural pectin bomb.
3. Simmer low and slow.
Put the shredded peel, juice, muslin bag and water into your pan. Simmer gently for about 2 hours, until the peel is soft and the liquid has reduced a bit.
4. Sugar time.
Fish out the muslin bag and let it cool slightly. Squeeze it out-get every last drop of pectin-rich juice. Stir this back into the pan.
Now pour in the sugar. Stir gently over low heat until it’s completely dissolved. Don’t rush. You don’t want crystals.
5. Crank the heat.
Once the sugar’s dissolved, turn up the heat and boil rapidly. This is where your jam thermometer comes in handy. You’re aiming for around 105°C (221°F), the magic setting point. This can take 15-30 minutes.
6. Test the set.
No thermometer? Use the cold plate trick. Drop a spoonful onto a chilled plate. Wait a minute, then push it with your finger. If it wrinkles, it’s ready.
7. Jar it up.
Let it cool slightly, then ladle it into sterilized jars. Seal while hot. That’s it! You’ve got homemade marmalade.
What I Learnt
Honestly, I learned patience more than anything. Marmalade doesn’t like to be rushed. The peel needs time to soften. The sugar needs time to dissolve. And the setting point? That’s a lesson in trust.
I also learned how important the bitter notes are. Most commercial marmalades are overly sweet. Jamie’s version keeps that bitter kick from the Seville oranges which gives it real character. It’s a flavor grown-ups love-and one that works beautifully on toast, in cakes or even with roast meats.
Also-sterilizing jars is not optional. Skip that step and you’ll regret it later.
Recipe Tweaks For Jamie Oliver’s Orange Marmalade
Jamie’s classic orange marmalade is a zesty, slightly bitter spread made with Seville oranges, sugar and a bit of patience. But what if you want to shake things up? Let’s get into it.
1. Add Some Booze
Splash in a bit of whisky or Grand Marnier right at the end of cooking. Not too much-about 2 tablespoons per batch. It gives the marmalade a warming, grown-up edge. Bourbon works too if you’re into that smoky sweetness.
2. Mix the Citrus
Seville oranges are the classic choice but don’t feel stuck. Try mixing in blood oranges for a deeper color and sweeter edge. Or go half grapefruit if you’re into that punchy bitterness. Lemons or limes? Add one or two for brightness.
3. Dial Down the Sugar
Jamie’s recipe goes heavy on the sugar to balance the bitterness. But if you like it more tart and less sweet, you can cut the sugar by about 20%. Just know it’ll be a bit looser in texture and won’t keep quite as long.
4. Play with Spices
Want to make it a wintery spiced marmalade? Add a cinnamon stick, a few cloves or star anise while it’s simmering. Remove them before jarring. It’s subtle but cozy.
5. Thicken Naturally
If your marmalade’s a little too runny, toss in half a chopped green apple while boiling. Apples have pectin and can help firm things up without affecting flavor much.
Storage Tips For Leftovers
Made more marmalade than you know what to do with? Here’s how to keep it fresh.
1. Jars are King
If you’ve sterilized your jars properly and sealed them while the marmalade’s hot, they’ll last in a cool, dark place for up to a year. No fridge needed. Just don’t double dip.
2. Fridge Strategy
Opened jars? Pop them in the fridge. They’ll last about 6-8 weeks. Just make sure to use a clean spoon every time. Any mold? Don’t scrape it off-ditch the whole thing.
3. Freeze It
Yep, you can freeze marmalade. Spoon it into freezer-safe containers, leaving a little room at the top. It’ll keep for up to a year. Thaw in the fridge and stir before using.
4. Use It in Recipes
Not technically storage but it is a way to avoid waste. Add leftover marmalade to glazes, marinades, yogurt, cake fillings or even cocktails. That way, you’re never stuck with the same old toast topping day after day.
What To Eat With Jamie Oliver’s Orange Marmalade?
Toast is the obvious move but let’s go way beyond breakfast. Marmalade’s got range.
1. Cheese, Please
Marmalade pairs beautifully with sharp cheeses. Think aged cheddar, Manchego or even creamy brie. Slather some on a cracker, top it with cheese-done. It’s an easy win on a cheeseboard.
2. Glaze It Up
Brush marmalade over roast chicken or pork during the last 15 minutes in the oven. It caramelizes into a sticky, citrusy glaze. It also works wonders on grilled salmon.
3. Breakfast Bump-Up
Swirl it into Greek yogurt. Mix it into oatmeal. Layer it in crepes. Or dollop some on pancakes with a bit of crème fraîche. Totally changes the game.
4. Sandwich Magic
It’s a sleeper hit in sandwiches. Add a thin spread to a ham and cheese toastie. Or try it with turkey and arugula on a crusty roll. Sweet and savory perfection.
5. Bake It In
Use it as a filling for thumbprint cookies or cake layers. You can also melt it slightly and brush it over warm scones. Basically, if a baked good needs a glaze, marmalade’s your friend.
FAQs
What Makes Jamie Oliver’s Orange Marmalade Different?
His recipe uses a mix of Seville oranges and a twist of lemon, giving it a tangy, citrusy kick.
Can I Use Regular Oranges Instead Of Seville Oranges For This Marmalade?
You can, but it won’t have the same intense bitterness. Seville oranges are key for authentic flavor.
How Long Does Jamie Oliver’s Orange Marmalade Take To Cook?
It typically takes about 1.5 to 2 hours, but the exact time can vary depending on your stove and how much liquid you start with.
