Leaving brown residue in roasting pan, pour drippings and fat into a bowl.
Allow fat to rise to surface; skim off fat and reserve 3 tablespoons; put reserved fat into roasting pan.
Blend in 3 tablespoons flour, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.
Stirring constantly, heat until mixture bubbles.
Remove from heat.
Continue to stir while slowly adding 2 cups reserved drippings plus orange juice.
Return to heat and cook rapidly, stirring constantly, until gravy thickens.
Cook 1 to 2 minutes longer.
While stirring, scrape bottom and sides of pan to blend in brown residue. Blend in 1/3 cup orange marmalade.
Remove from heat; pour into gravy boat