Jamie Oliver Orange Marmalade Recipe

This delicious Jamie Oliver Orange Marmalade is a sweet and tangy spread that’s perfect for breakfast or tea. Made with simple, fresh oranges and lemon, it’s a quick There’s something wonderfully nostalgic about the Jamie Oliver Orange Marmalade Recipe. With its bright citrus flavor, chunky peel, and beautiful amber hue, this homemade marmalade is everything you want on a slice of buttery toast. I made it on a slow Sunday morning, and I couldn’t believe how satisfying it was to watch it bubble away on the stove. The tangy-sweet flavor is absolutely addictive—(inspired by Jamie Oliver).

Ingredients Needed

• 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 Recipe

Prep the Oranges:

Start by giving your oranges and lemon a good wash—scrubbing the peels to get rid of any wax or residue. I always use organic when possible to avoid any chemicals, especially since the peel is going into the mix.

Chop the Oranges:

Slice off the ends, cut the oranges in half, then quarter each half. Pick out any seeds and discard them. You want everything else—flesh and peel—going in.

Puree the Oranges:

Toss the orange pieces into your food processor and pulse until the pieces are small and even. The goal here is to get that perfect marmalade texture where the peel is finely shredded but still present. Meanwhile, pop a small plate in the freezer to use for testing doneness later.

Combine Ingredients in a Saucepan:

Pour your orange mixture into a large saucepan over medium heat. Add in the zest and juice of your lemon. Then pour in the water and sugar, giving it all a good stir.

Cook the Orange Marmalade:

Bring the mixture to a boil. Once it starts bubbling, reduce the heat to a gentle simmer. Stir frequently to prevent sticking or burning. After about 30–35 minutes, the mixture should thicken. To test it, spoon a bit onto your frozen plate. If it gels and wrinkles when you push it with your finger, it’s ready!

Pour into Jars:

Carefully pour the hot marmalade into clean jars or containers. Let them cool to room temperature before sealing them up. Pop them in the fridge for up to two weeks—or stash in the freezer for longer.

Why I Love This Recipe

I made this marmalade on a whim because I had some oranges that were too tart to eat raw. The end result was way more than I expected—sweet, zesty, with that perfect bitterness from the peel. It became a breakfast favorite instantly. My partner even used it to glaze a pork roast, and wow, it was sensational.

Recipe Tips

• Use Organic Oranges: You’ll be eating the peel, so go organic when possible.
• Go Thin-Skinned: Thin-skinned oranges like Seville or navel oranges yield better flavor and texture.
• Don’t Skip the Plate Test: It’s the easiest way to check for that perfect gel consistency.
• Stir Often: Marmalade can burn quickly, so keep it moving, especially as it thickens.
• Sterilize Your Jars: If you’re storing it longer-term, sterilizing jars is key for freshness and safety.

How To Store This Jamie Oliver Orange Marmalade Recipe

At Room Temperature:

Only safe for up to a day or two if the jars are sealed and unopened. Otherwise, refrigerate immediately.

In the Fridge:

Keeps beautifully for up to 2 weeks. Just make sure the jars are sealed well.

In the Freezer:

Freeze for up to 3 months. I like to portion it into smaller containers so I can thaw just what I need.

Reheating:

No need to reheat really—just let it sit at room temperature for a few minutes to soften. If you prefer it warm, a quick zap in the microwave does the trick.

Nutrition Facts (per serving)

• Calories: 592 kcal
• Carbs: 153g
• Protein: 2g
• Fat: 1g
• Sugar: 148g
• Fibre: 4g
• Sodium: 2mg

Let’s Answer a Few Questions!

Can I use this marmalade as a glaze for meat?
Totally! It’s brilliant on ham, pork, or even roasted duck.

What if my marmalade doesn’t set?
Just simmer it a little longer and try the cold plate test again.

Is this recipe gluten-free and vegan?
Yes on both counts! No gluten or animal products here.

Can I reduce the sugar?
Marmalade needs sugar to set, so reduce with caution. Try 10–15% less, but it may alter texture.

What are the best oranges for this?
Navel, Seville, Cara Cara, mandarins, or tangerines all work great.

Try More Recipes:

• Jamie Oliver Raspberry Coulis Recipe
• Jamie Oliver Blueberry And Banana Muffins
• Jamie Oliver Lemon Curd Muffins