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Grated Marmalade

A marmalade made from grated orange peel and pulp, boiled with sugar and optional lemon.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Orange and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,634 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Grated Marmalade

Ingredients

Directions

Prepare the fruit

  1. Grate the outside of the oranges.

  2. Squeeze the pulp through a sieve, using about ½ cup of water for every 4 pounds of fruit.

Cook the marmalade

  1. Boil the pulp with the sugar, using 1 pound of sugar for every pound of oranges, and the grated peel.

  2. Cook until the peel softens, about 30 minutes.

  3. Optionally, add the juice, pulp, and peel of 1 lemon.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Orange + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together10,634 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  2. Sugar + lemontop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Orange + sugartop 20% of all pairs
    Smell alikelow
    Cooked together19,212 recipes

    Shared aroma: beta-damascenone (apple, rose).

Sugar and lemon barely smell alike, yet cooks put them together in 53,532 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Oranges
Supply the peel and pulp, which provide the bitter flavour and natural pectin that help the marmalade set.
Sugar
Sweetens the marmalade and, when concentrated by boiling, helps it thicken and set.
Lemon
Adds acidity and extra pectin, which support a brighter flavour and a firmer set.

The step that matters

Cook until the peel softens, about 30 minutes.. The peel must be tender before the mixture thickens, because sugar concentrates as it boils and hard peel will stay tough. Setting depends on pectin, sugar and acid together, so the mixture should be cooked enough for it to gel.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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