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Seville Orange Marmalade

A marmalade made from Seville oranges, their juice, peels, and sugar.

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 ↓

Seville Orange Marmalade

Ingredients

Directions

Prepare the oranges

  1. Squeeze the juice from the Seville oranges.

  2. Boil the peels in plenty of water until very tender.

  3. Put the peels in cold water and scrape out the pulp without breaking the peel.

  4. Cut the peel into very fine strips or pass it through a machine.

Make the marmalade

  1. Strain the juice and boil it with a pound of loaf sugar for every pint and pound of peel until it jellies on a saucer.

  2. Add the fine-cut peel and boil briefly in the syrup.

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 juice that give marmalade its characteristic sharp flavour and natural pectin.
Loaf sugar
Sweetens the bitter juice and, with the acid and pectin, helps the mixture set into a jelly.

The step that matters

Boiling the juice and sugar until it jellies. Setting depends on pectin, acid and sugar reaching the right concentration. Underboiling leaves the marmalade runny, while overboiling can make it dark and stiff. Testing on a cold saucer shows when it is ready.

“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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