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Dessert

Orange Marmalade.— I.

A preserve made from sliced oranges boiled with water and sugar until jelly-like.

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

Orange Marmalade.— I.

Ingredients

Directions

Prepare the oranges

  1. Combine sliced oranges and cold water in a bowl and let sit overnight.

  2. Cover the seeds, core, and tough membrane with some of the water in a separate bowl.

  3. Strain the liquid from the seeds into the bowl with the oranges.

Cook the marmalade

  1. Boil the mixture for one hour.

  2. Let it sit until the next day.

  3. Cook the oranges gently until tender, which will take several hours.

  4. Weigh the cooked oranges and add an equal amount of sugar.

  5. Stir until the sugar is dissolved.

  6. Boil for one hour or until it forms a jelly when tested in a saucer.

Jar

  1. Pour the marmalade into jars.

  2. Screw on the covers tightly once cooled.

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

Oranges
Provide the bitter peel and pulp that give marmalade its flavour and body.
Sugar
Sweetens the marmalade and, with the pectin, helps it set into a jelly.

The step that matters

Boil until it sets to a jelly. Marmalade sets because pectin, acid and sugar must reach the right concentration. Undercooked marmalade stays runny, while overcooking can make it stiff and dark.

“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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