Skip to main content
Dessert

Orange Marmalade

A citrus preserve made by steeping sliced oranges in water, then boiling with liquid and lemon juice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

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. Slice six oranges finely and combine with six pints of water.

  2. Let stand 24 hours.

Cook the marmalade

  1. Boil for 45 minutes.

  2. Let stand 24 hours.

  3. Add one pint of liquid and boil for 2½ hours.

  4. When almost cooked, add the juice of one lemon to every four or five oranges.

Nutrition, whole recipe (rough)

74Calories
2 gProtein
0 gFat
19 gCarbs

Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 2 portions
IngredientPortion assumedkcal
Orange1 medium (131g)62
Lemonjuice of 1 lemon (48ml)12
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

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. See the original page.

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).

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 characteristic flavor and body.
Lemon
Adds acidity that brightens the flavor and helps the marmalade set.
Water
Softens the sliced peel and extracts its pectin and flavor during the long simmer.

The step that matters

Adding the lemon juice near the end. Acid added too early can slow softening of the peel, while adding it when nearly cooked helps the pectin gel properly and brightens flavor. Check the set before stopping the cook.

“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.

More orange marmalade recipes

Seville 44Pudding 17Clear 10Scotch 6Bitter 4 See all 487 →

You might also like

Orange Bundt CakeOrange Bundt Cake349 recipesLemon CakeLemon Cake228 recipesLemon IceLemon Ice147 recipesOrange Cream Rice PuddingOrange Cream Rice Pudding121 recipes