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Obange Marmalade Made with Honey

A marmalade made from Seville orange juice, pulp, rind, and honey.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Orange and honey are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 1,068 recipes. Both carry pinene, which smells pine, turpentine. The science ↓

Obange Marmalade Made with Honey

Ingredients

Directions

Prepare the fruit

  1. Peel the oranges.

  2. Boil the rind in water until tender.

  3. Cut the rind into strips.

  4. Remove the seeds from the juice and pulp.

Cook the marmalade

  1. Combine the juice, pulp, honey, and rind strips in a preserving pan.

  2. Boil the mixture for about 1 hour, or until the marmalade reaches the desired consistency.

Pot and cover

  1. Pour the marmalade into pots.

  2. Let it cool before covering with bladders.

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 + honeytop 12% of all pairs
    Smell alikemoderate
    Cooked together1,068 recipes

    Shared aroma: pinene (pine, turpentine).

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

What each ingredient does

Seville orange juice and pulp
Provides the acidity and natural pectin that help the marmalade set.
Honey
Adds sweetness and moisture, and helps the marmalade stay soft and glossy.
Orange rind
Supplies the bitter aroma and texture of the peel, with pectin from the pith.

The step that matters

Boil until the desired consistency. Setting depends on sugar concentration and pectin reacting with acid as water evaporates. Stopping too early leaves a runny marmalade, while boiling too long can darken and stiffen it.

“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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