Jamie Oliver Orange Marmalade Recipe

Jamie Olive Orange Marmalade is one of the best and easiest Orange Marmalade recipes ever. This Orange Marmalade pairs well with chicken, pork, ham, and much more. Some people call it orange sauce or orange preservation, but the real name is Orange Marmalade. This recipe is made only with oranges, lemon, water, and sugar. This Orange Marmalade recipe takes about 45 minutes to finish cooking, can serve 6 people, and costs about $10.

What Is Orange Marmalade 

Orange Marmalade is a type of preserve made from oranges. It typically includes the juice and peel of the oranges, sugar, and water. The peel gives marmalade its characteristic bitter taste and chunky texture. It’s often used as a spread for toast or as an ingredient in cooking and baking.

What Is The Difference Between Orange Jam And Orange Marmalade?

The main difference between orange jam and orange marmalade is the parts of the orange used and the texture. Orange jam is made from the pulp of the orange and is usually smooth, while orange marmalade is made with the peel and juice of the orange, giving it a chunkier texture and a slight bitterness. 

Both are sweetened, often with sugar, and are used in similar ways, but the presence of the peel in marmalade gives it a distinct flavor and texture compared to jam.

Jamie Oliver Orange Marmalade Ingredients

• 2 lb oranges (about 4 medium)
• 1 lemon(We will need zest and juice)
• 1/3 cup water
• 4 cups granulated sugar

How To Make Jamie Oliver Orange Marmalade 

1. Prepare the Fruit: Clean the oranges and lemon. Cut the oranges into small pieces and remove any seeds.
2. Blend the Fruit: Put the orange pieces in a blender or food processor. Blend until the pieces are very small.
3. Mix Everything Together: Put the blended oranges in a big pot. Add the zest and juice of the lemon, water, and sugar. Stir everything together.
4. Cook the Mixture: Heat the pot until it boils. Lower the heat and let it simmer for about half an hour. It’s ready when it’s thick and slides off the spoon in sheets, not droplets.
5. Store the Marmalade: Pour the marmalade into jars and let it cool. You can keep it in the fridge for up to two weeks, or freeze it for up to three months.

Tips For the Best Orange Marmalade Recipe

• Use organic oranges if you can, they’re better for this recipe.
• Don’t reduce the sugar unless you’re okay with a runnier marmalade.
• You can add other flavors like ginger, jalapeño, cinnamon, or vanilla if you want.

How To Make Orange Marmalade In Crock Pot

Start by preparing the fruit as in the original recipe. Place the chopped oranges, lemon zest, juice, water, and sugar into the crock pot. Set the crock pot on low and let it cook for about 6-8 hours, or until the mixture is thickened. 

Remember to stir occasionally to prevent the marmalade from sticking to the pot. Once it’s ready, let it cool before storing it in jars. 

This method is great because it allows you to make the marmalade without having to keep a constant eye on it.

How To Make Orange Marmalade In Instant Pot

Prepare the fruit as in the original recipe. Place the chopped oranges, lemon zest, juice, water, and sugar into the Instant Pot. Secure the lid and set the valve to sealing.

Cook on high pressure for 15 minutes, then allow a natural pressure release. If the marmalade isn’t thick enough, you can use the sauté function to cook it a bit longer, stirring frequently. Once it’s ready, let it cool before storing it in jars.

Making Orange Marmalade in the instant pot is the fastest cooking method.

How To Make This Orange Marmalade Sugar-Free 

To make a sugar-free or low-sugar Orange Marmalade, you can use a sugar substitute like Stevia or Erythritol. Keep in mind that sugar helps the marmalade to set, so a sugar-free version might be a bit runnier. You can also use a low-sugar pectin to help it set. 

Another option is to simply reduce the amount of sugar in the recipe(use just 2 cups of sugar), but this will also result in a less sweet and more bitter marmalade. 

Remember, the key to a good marmalade is the balance between the sweetness of the sugar and the bitterness of the oranges. If you’re watching your sugar intake, a low-sugar or sugar-free marmalade can be a good option.

How To Use Orange Marmalade With Chicken

Orange Marmalade Chicken Breasts:

1. Season your chicken breasts with salt and pepper.
2. Heat a bit of oil in a pan and cook the chicken until it’s browned and cooked through.
3. In a separate bowl, mix together a half cup of Orange Marmalade, a tablespoon of soy sauce, and a tablespoon of Dijon mustard.
4. Pour the marmalade mixture over the cooked chicken in the pan, reduce the heat, and let it simmer for a few minutes until the sauce is thickened.
5. Serve the chicken with the sauce poured over it. This dish pairs well with steamed vegetables or rice.

Orange Marmalade Chicken Thighs:

1. In a bowl, mix together a half cup of Orange Marmalade, a quarter cup of soy sauce, a quarter cup of orange juice, and a couple of minced garlic cloves.
2. Place your chicken thighs in a zip-top bag and pour the marinade over them. Let them marinate in the fridge for at least an hour, but preferably overnight.
3. When you’re ready to cook, preheat your oven to 375 degrees F (190 degrees C). Place the chicken thighs in a baking dish and pour the marinade over them.
4. Bake the chicken for about 45 minutes, or until the chicken is cooked through and the marinade has caramelized on top.
5. Serve the chicken thighs with the sauce from the baking dish.

How To Use Orange Marmalade As Ham Glaze 

To use Orange Marmalade as a ham glaze, simply brush a generous amount of marmalade over your ham during the last 30 minutes of baking. The marmalade will melt and caramelize, creating a sweet and tangy glaze that goes well with the savory flavor of the ham.

How To Use Orange Marmalade With Pork

• Pork Chops: Before grilling your pork chops, spread a layer of Orange Marmalade on each side. As the pork chops grill, the marmalade will caramelize, adding a delightful tangy sweetness to your chops.
• Pork Tenderloin: Create a marinade with Orange Marmalade, soy sauce, and minced garlic. Let your pork tenderloin soak in this mixture for a few hours before roasting it in the oven. The result is a deliciously glazed and flavorful main dish.
• Pork Lion: Combine Orange Marmalade with a bit of mustard and some chopped rosemary. Rub this mixture over your pork loin before you roast it. The marmalade mixture will create a sweet and savory crust on your pork loin.

How To Use Orange Marmalade With Salmon

To use Orange Marmalade as a glaze for salmon, start by preheating your oven to 400°F. Place your salmon fillets on a baking sheet. Brush a layer of marmalade on your salmon fillets. Bake the salmon in the preheated oven for about 12-15 minutes or until the salmon flakes easily with a fork. The marmalade adds a sweet, citrusy glaze that perfectly complements the rich flavor of the salmon.

How To Use Orange Marmalade With Coconut Shrimp

Orange Marmalade makes a great dipping sauce for coconut shrimp. Prepare your coconut shrimp as per your recipe. While the shrimp are cooking, warm a cup of Orange Marmalade in a saucepan over low heat or in the microwave. You can use the marmalade as is, or add a bit of chili sauce to it for a sweet and spicy taste. Serve the warm marmalade as a dipping sauce with the cooked shrimp.

How To Use Orange Marmalade With Cookies

You can use Orange Marmalade as a filling for sandwich cookies. Bake your cookies as per your recipe and let them cool. Once cooled, spread a thin layer of marmalade between two cookies for a sweet and citrusy treat.

How To Use Orange Marmalade With Muffins

Orange Marmalade can be used as a topping for freshly baked muffins. After your muffins have baked and cooled, spread a layer of marmalade on top. The marmalade adds a sweet and tangy flavor that pairs well with a variety of muffin flavors.

What To Do Else With Orange Marmalade 

• Serve it With Meatballs: Simply mix orange marmalade with a bit of soy sauce and garlic, then simmer your cooked meatballs in the sauce. It’s a perfect appetizer or main dish.
• Serve it With Baked Lamb: Brush the orange marmalade over the lamb during the last part of the cooking time. The marmalade will caramelize, adding a sweet and citrusy flavor to the lamb.
• Use it As Filling for Cupcakes: After baking your cupcakes, cut a small hole in the top of each one and spoon in a bit of marmalade. Replace the cut-out piece and frost as usual. The marmalade will add a surprise burst of flavor.
• Use it as a Topping For Cakes: After your cake has cooled, spread a layer of orange marmalade on top. It adds a sweet and tangy flavor that pairs well with a variety of cake flavors, especially vanilla or almond.
• Use it As Dressing For Salads: Mix marmalade with a bit of vinegar and olive oil, then drizzle over your salad. It’s especially good on salads with bitter greens, like arugula or radicchio.

How To Can Orange Marmalade

1. Prepare the Jars: Sterilize your canning jars, lids, and rings by boiling them in a large pot of water for at least 10 minutes.
2. Cook the Marmalade: Follow your Orange Marmalade recipe. Once it’s ready, remove it from the heat.
3. Fill the Jars: Ladle the hot marmalade into the sterilized jars, leaving about 1/4 inch of headspace at the top. Wipe the rims of the jars with a clean cloth to remove any marmalade residue.
4. Seal the Jars: Place the lids on the jars, then screw on the rings until they’re finger-tight. You want them secure, but not overly tight.
5. Process the Jars: Place the jars in a canning rack and lower them into a pot of boiling water. The water should cover the jars by at least an inch. Boil for 10 minutes (adjust this time if you live at a high altitude).
6. Cool and Store: After boiling, carefully remove the jars from the water and let them cool. You should hear a popping sound as the jars seal. Once they’re cool, check the seals by pressing down on the center of each lid. If it doesn’t pop back, it’s sealed. If it does, refrigerate that jar and use it first.
7. Store: Store the sealed jars in a cool, dark place. They should keep for up to a year. Once opened, store in the refrigerator and use within a few weeks.

What Aother Ingredeiton I can Use In Orange Marmalade

• Cranberry: The tartness of the cranberries pairs well with the sweetness of the oranges, creating a balanced and flavorful marmalade. Add 1 cup of fresh or frozen cranberries to our recipe.
• Pectin: Pectin is a natural thickening agent. If you want your marmalade to have a thicker, more gel-like consistency, you can add pectin. It’s often used in jam and jelly recipes to help them set. Add 1 packet (usually about 1.75 ounces) of fruit pectin. It can be mixed with sugar before adding to the fruit and water.
• Ginger: Adding ginger to your Orange Marmalade will make it spicy, just add 1 tablespoon of freshly grated ginger.
• Cinnamon: Cinnamon can add a warm, spicy flavor to your Orange Marmalade. Add a cinnamon stick to the marmalade while it’s cooking, and remove it before canning.
• Honey: Honey can be used as a substitute for sugar in your Orange Marmalade recipe. It will give the marmalade a different kind of sweetness and can make it more flavorful. So instead of 4 cups of sugar, you could use 2 cups of sugar and 2 cups of honey.

Does Orange Marmalade Need To Be Refrigerated

Yes, Orange Marmalade does need to be refrigerated. To store it properly, just after cooking the marmalade, allow it to cool, then put it in glass containers and place it in the fridge. Properly stored, Orange Marmalade can last up to 2 weeks in the fridge.

How To Freeze Orange Marmalade

To freeze Orange Marmalade, first, let it cool completely. Then, transfer it to a freezer-safe container, leaving some space at the top as the marmalade will expand when frozen. It can be frozen for up to 3 months.

When you’re ready to use the frozen marmalade, it’s best to thaw it in the refrigerator. Just move the container from the freezer to the fridge and let it thaw overnight. Once it’s thawed, stir the marmalade well before using. 

How To Thick Orange Marmalade

To thicken Orange Marmalade, you can cook it for a longer time on low heat, which allows more water to evaporate. Another option is to add a natural thickener like pectin. About 1 packet (1.75 ounces) should be enough for our Orange Marmalade recipe.

How To Make Orange Marmalade Thinner

To make Orange Marmalade thinner, you can add a bit more water or citrus juice during the cooking process. Start with an additional 1/4 cup and adjust as needed.

How To Avoid Bitter Aftertaste

The bitter aftertaste in Orange Marmalade often comes from the pith (the white part of the peel). To avoid this, choose oranges with thin skins and remove as much of the pith as possible before cooking. 

FAQs

Can You Use Normal Oranges For Marmalade?

Yes, you can use normal oranges for marmalade. However, for the best flavor and texture, it’s recommended to use thin-skinned oranges, such as Seville or naval oranges. The skins of these oranges are less bitter and more aromatic.

Orange Marmalade Substitutes

If you don’t have Orange Marmalade, you can substitute it with other citrus marmalades like lemon or grapefruit marmalade. Apricot or peach preserves can also work, but they will give a different flavor. Another option is to mix orange juice and honey or sugar to create a sweet and citrusy syrup.

Can I Substitute Orange Marmalade For Apricot Preserves 

Yes, you can substitute Orange Marmalade for Apricot Preserves in most recipes. However, keep in mind that the flavor will be more citrusy and slightly bitter compared to the sweet and slightly tart flavor of apricot preserves.

Can I Use Blood Orange In Orange Marmalade

Yes, you can use blood oranges in Orange Marmalade. Blood oranges will give the marmalade a unique flavor and a beautiful deep red color. You can use them alone or mix them with other types of oranges.

Try More Recipes:

• Green Tomato Chutney
• Mango Chutney
• Mint Jelly
• Pear Preserves