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Dessert

Orange Marmalade

A preserve made from oranges, lemon, and sugar, cooked with peel and rind.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 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 ↓

Orange Marmalade

Ingredients

Directions

Prepare the fruit

  1. Juice the lemon and grate its rind.

  2. Weigh the oranges and use ½ pound of sugar for every pound of fruit.

  3. Remove the peel from the oranges in quarters and boil in plenty of water until tender.

  4. Drain the water and cool the peel.

  5. Remove seeds and as much membrane as possible from the orange pulp.

  6. Once the peel is cool, remove the white pith, leaving the thin yellow rind.

  7. Cut the rind into thin shreds with a sharp knife.

Make and seal the marmalade

  1. Boil the pulp with the sugar until well cooked.

  2. Add the shredded rinds to the cooked orange mixture and cook until thick but not solid.

  3. Seal the marmalade while hot.

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. Lemon + sugartop 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).

Lemon and sugar 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
Provide the bitter peel, pulp and pectin that give marmalade its body and flavour.
Sugar
Sweetens the marmalade and helps it thicken and set as it cooks down.
Lemon
Adds acidity and extra pectin, helping the marmalade set and balancing the sweetness.

The step that matters

Cook until thick but not solid. Marmalade sets as the sugar and fruit pectin concentrate during cooking. Stopping too early leaves it runny, while cooking too long makes it hard and stiff once cooled.

“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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