Jamie Oliver Orange Marmalade is made with fresh oranges, lemon zest and juice, water, and granulated sugar. This easy Orange Marmalade recipe creates a delicious spread that takes about 45 minutes to prepare and can give you about 4 cups.
More Jamie Oliver Recipe:
- Jamie Oliver Rhubarb And Ginger Jam Recipe
- Jamie Oliver Greengage Jam Recipe
- Jamie Oliver Cumberland Sauce Recipe
Why You’ll Love This Orange Marmalade Recipe:
- Uses Fresh Ingredients: The recipe uses fresh oranges and lemons, ensuring a natural and vibrant flavor.
- Easy to Follow: The steps are straightforward and easy to follow, making it perfect for beginners.
- Deliciously Tangy: The combination of oranges and lemon juice gives the marmalade a deliciously tangy taste.
- Versatile Usage: This marmalade can be used on toast, scones, or as a glaze for meats.
- Homemade Goodness: Making your own marmalade ensures no preservatives or artificial ingredients, offering a healthier option.
Why Is Marmalade Not Called Orange Jam?
Marmalade is made with oranges and includes the peel, which gives it a unique texture and slightly bitter taste. Orange jam, on the other hand, is made only with the fruit’s flesh and does not include the peel. This difference in ingredients and texture is why marmalade is not called orange jam.
🍊 Jamie Oliver Orange Marmalade Ingredients
- 2.0 to 2.3 pounds (900g to 1kg ) oranges (about 4 medium)
- 1 lemon, zest and juice
- 1/3 cup (80 ml) water
- 4 cups (800 grams) granulated sugar
🥣 How To Make Jamie Oliver Orange Marmalade?
- Prep the Oranges: Wash the oranges and lemon, thoroughly scrubbing the peels.
- Chop the Oranges: Cut off the ends of the oranges. Cut the oranges in half, then cut each half into 4 pieces. Discard any seeds.
- Puree the Oranges: Place the orange pieces in a food processor and pulse until the rind is in very small pieces. Place a plate in the freezer to help test for doneness later.
- Combine Ingredients in a Saucepan: Add the oranges to a large saucepan over medium heat. Zest the lemon into the pot and squeeze the juice from it into the pot. Add water and sugar, then stir well.
- Cook the Orange Marmalade: Bring the mixture to a boil. Reduce heat to a low boil and simmer, stirring often, for 30-35 minutes until thickened. When done, it will slide off the spoon in sheets, not droplets. A spoonful poured onto a cold plate should be a soft gel consistency that moves slightly. If it’s thin and runs easily, continue cooking.
- Pour into Jars: Pour the orange marmalade into jars or containers with a lid. Allow it to cool to room temperature, then store in the refrigerator for up to 2 weeks or freeze for up to 3 months.
💭 Recipe Tips:
- Use Organic Oranges: Organic oranges are best since their skins are not treated with pesticides, making them safer and less waxy.
- Thin-Skinned Oranges: Choose thin-skinned oranges to avoid a bitter taste from too much pith.
- Test for Doneness: Use the cold plate test to check if the marmalade is ready. A spoonful should form a soft gel that moves slightly on the cold plate.
- Stir Frequently: Stir the mixture often while it simmers to prevent it from burning and to ensure even cooking.
- Proper Storage: Store the marmalade in sterilized jars and allow it to cool completely before sealing to maintain freshness.
🥞 What To Serve With Orange Marmalade?
Orange Marmalade pairs well with toast, scones, croissants, or pancakes. It also can be served alongside yogurt, oatmeal, cheese platters, or roasted meats for a delicious addition.
🎚 How To Store Leftovers Orange Marmalade?
- Refrigerate: Store the orange marmalade in the refrigerator for up to 2 weeks.
- Freeze: Freeze the orange marmalade in a freezer-safe container for up to 3 months. To thaw, move it to the refrigerator overnight before reheating.
FAQ’S
Can I Use Orange Marmalade As A Glaze For Ham?
Yes, orange marmalade makes an excellent glaze for ham. Simply brush it on during the last 30 minutes of roasting for a sweet and tangy flavor.
How Much Marmalade Will I Get From 1kg Of Oranges?
From 1kg (2.2 pounds) of oranges, you should get about 4 cups (approximately 950 ml) of marmalade.
What Are The Best Meats To Pair With Orange Marmalade?
Orange marmalade pairs well with lamb, ham, duck, and chicken.
How Do I Shred Orange Peel For Marmalade?
To shred the orange peel, first wash and scrub the oranges. Use a vegetable peeler or a sharp knife to remove the peel, avoiding the white pith. Then, finely chop or use a food processor to get small pieces.
Is Orange Marmalade Gluten-free?
Yes, orange marmalade is naturally gluten-free.
Is Orange Marmalade Vegan?
Yes, this orange marmalade recipe is vegan.
What Are The Best Oranges For Marmalade?
The best oranges for marmalade are thin-skinned varieties like navel, Seville, Cara Cara, blood oranges, mandarins, and tangerines.
What Do I Do If My Marmalade Is Too Thin?
If your marmalade is too thin, continue cooking it for a few more minutes and test again using the cold plate method. It should form a soft gel that moves slightly.
More Jamie Oliver Recipe:
- Jamie Oliver Raspberry Coulis Recipe
- Jamie Oliver Blueberry And Banana Muffins
- Jamie Oliver Lemon Curd Muffins
Jamie Oliver Orange Marmalade Nutrition Fact:
- Calories: 592kcal
- Carbohydrates: 153g
- Protein: 2g
- Fat: 1g
- Saturated Fat: 1g
- Sodium: 2mg
- Potassium: 301mg
- Fiber: 4g
- Sugar: 148g
Jamie Oliver Orange Marmalade Recipe
Description
Jamie Oliver Orange Marmalade is made with fresh oranges, lemon zest and juice, water, and granulated sugar. This easy Orange Marmalade recipe creates a delicious spread that takes about 45 minutes to prepare and can give you about 4 cups.
Ingredients
Instructions
- Prep the Oranges: Wash the oranges and lemon, thoroughly scrubbing the peels.
- Chop the Oranges: Cut off the ends of the oranges. Cut the oranges in half, then cut each half into 4 pieces. Discard any seeds.
- Puree the Oranges: Place the orange pieces in a food processor and pulse until the rind is in very small pieces. Place a plate in the freezer to help test for doneness later.
- Combine Ingredients in a Saucepan: Add the oranges to a large saucepan over medium heat. Zest the lemon into the pot and squeeze the juice from it into the pot. Add water and sugar, then stir well.
- Cook the Orange Marmalade: Bring the mixture to a boil. Reduce heat to a low boil and simmer, stirring often, for 30-35 minutes until thickened. When done, it will slide off the spoon in sheets, not droplets. A spoonful poured onto a cold plate should be a soft gel consistency that moves slightly. If it’s thin and runs easily, continue cooking.
- Pour into Jars: Pour the orange marmalade into jars or containers with a lid. Allow it to cool to room temperature, then store in the refrigerator for up to 2 weeks or freeze for up to 3 months.
Notes
- Use Organic Oranges: Organic oranges are best since their skins are not treated with pesticides, making them safer and less waxy.
- Thin-Skinned Oranges: Choose thin-skinned oranges to avoid a bitter taste from too much pith.
- Test for Doneness: Use the cold plate test to check if the marmalade is ready. A spoonful should form a soft gel that moves slightly on the cold plate.
- Stir Frequently: Stir the mixture often while it simmers to prevent it from burning and to ensure even cooking.
- Proper Storage: Store the marmalade in sterilized jars and allow it to cool completely before sealing to maintain freshness.