Print

Jamie Oliver Orange Marmalade Recipe

Jamie Oliver Orange Marmalade
Print Recipe

Jamie Oliver Orange Marmalade is a classic British-style Seville orange preserve with thin shreds of peel suspended in a clear, bittersweet jelly. It’s made by boiling the fruit whole to soften the peel, then shredding it, cooking with sugar until it reaches the setting point, and potting while hot. The result is vibrant, tangy, and perfect on toast, in cakes, or as a glaze — far fresher and more aromatic than shop-bought versions.

Ingredients

Scale
  • 1 kg (2.2 lbs) Seville oranges (bitter oranges — avoid sweet eating oranges)
  • 2 lemons
  • 2.5–3 litres (about 10–12 cups) of water
  • 2 kg (4.4 lbs) granulated sugar (or preserving sugar for faster set)

Instructions

  1. Prepare the fruit. Wash the oranges and lemons thoroughly. Cut them in half, squeeze out the juice into a large preserving pan, and scoop out the pips and pith into a muslin bag or square of clean cloth. Tie securely.
  2. Slice the peel. Thinly slice the orange and lemon halves (peel + flesh) into fine strips — the thinner the better for even cooking and texture. Add all peel and flesh to the pan.
  3. Soak and boil. Pour in the water, submerge the muslin bag of pips/pith (this adds natural pectin), and leave to soak overnight if possible (or at least 2–3 hours). Bring to a boil, then reduce to a gentle simmer for 1½–2 hours until the peel is very soft and the liquid reduced by about half.
  4. Remove the muslin bag. Lift out the bag, squeeze it firmly over the pan to extract all the pectin-rich liquid, then discard.
  5. Add sugar. Stir in the sugar over low heat until fully dissolved. Increase the heat and bring to a rolling boil. Boil rapidly for 15–25 minutes until the setting point is reached (105°C/221°F on a sugar thermometer, or test by dropping a teaspoonful onto a cold saucer — it should wrinkle when pushed after 1 minute).
  6. Skim and cool slightly. Remove from heat, skim off any scum from the surface. Let it stand 10–15 minutes so the peel distributes evenly.
  7. Pot the marmalade. Stir gently, then ladle into hot, sterilised jars. Seal immediately with lids. Turn jars upside down for 5 minutes to help set the vacuum seal, then turn upright and leave to cool completely.

Find it online: https://britishrecipes.uk/orange-marmalade-recipe/