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
Cut the rind into fine chips, taking off much of the bitter inside white.
Divide the pulp, carefully removing the seeds and stringy centers.
Put the rind, pulp, and juice in a large crock and cover with not more than 9 quarts of water.
Soak and reduce
Let stand till next morning, then boil down about an hour.
Let stand again till the following day.
Add sugar and jell
Then take as much sugar as you have liquid mixture and cook till it jellies.
Do not have it too stiff at first, as it gets stiff standing.
Nutrition, whole recipe (rough)
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
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Orange | 1 medium (131g) | 62 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
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.
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Orange + lemontop 1% of all pairsSmell alikestrongCooked 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
- Rind and pulp supply pectin and bitter flavor that help the marmalade set and taste complex.
- Lemons
- Their acidity helps pectin set and brightens the flavor of the marmalade.
- Sugar (in the method)
- Sweetens the marmalade and, with pectin and acid, helps it form a jelly.
The step that matters
Cook with the sugar until it jells. Pectin sets into a gel only at the right concentration of sugar and acid. Cooking too little leaves it runny, while cooking too long makes it stiff and tough as it cools.
“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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