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Dessert

Seville Orange Marmalade

A preserve made by cooking sliced Seville oranges with sugar until thickened.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Orange and sugar are a kitchen classic. They rank in the top 20% of all ingredient pairs, and cooks put them together in 19,212 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Seville Orange Marmalade

Ingredients

Directions

Prepare

  1. Wash the Seville oranges thoroughly.

  2. Slice the oranges and remove any seeds.

Make the marmalade

  1. In a pot, combine the sliced oranges with an equal weight of sugar.

  2. Cook over medium heat, stirring until the sugar dissolves.

  3. Bring to a boil and cook until the mixture thickens.

Jar

  1. Pour into sterilized jars and seal.

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

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

Orange and sugar barely smell alike, yet cooks put them together in 19,212 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

Seville oranges
Provide the bitter peel and pectin that give marmalade its set and characteristic flavor.
Extra standard granulated sugar
Sweetens the fruit and helps the mixture thicken and set as it cooks.

The step that matters

Bring to a boil and cook until the mixture thickens. Sugar and pectin only set properly at a high enough concentration and temperature. Stopping too early leaves marmalade runny, while overcooking can make it stiff and dull in flavor.

“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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