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 Jelly
Ingredients
Directions
Prepare
Pare and slice eight oranges, sprinkle over a little sugar.
Take one-half package of gelatine, pour over it a little cold water.
Set and cool
When swollen, add one pint of boiled water and juice of two lemons and two cupfuls of sugar.
Pour this over the oranges, and set aside to cool.
Nutrition, whole recipe (rough)
What these numbers assume: 3 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
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.
-
Orange + lemontop 1% of all pairsSmell alikestrongCooked together10,634 recipes
Shared aroma: 3-hexenal (apple, fruity).
-
Sugar + lemontop 18% of all pairsSmell alikelowCooked together53,532 recipes
Shared aroma: 2-nonenal (fatty, green).
-
Sugar + orangetop 20% of all pairsSmell alikelowCooked together19,212 recipes
Shared aroma: beta-damascenone (apple, rose).
Sugar and lemon barely smell alike, yet cooks put them together in 53,532 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
- Gelatine
- Sets the liquid as it cools, giving the jelly its firm, wobbly structure.
- Sugar
- Sweetens the jelly and helps give it body as it sets.
- Oranges
- Provide the main fruit flavour and aroma, along with juice for the set jelly.
- Lemons
- Add acidity that brightens the sweetness and sharpens the citrus flavour.
The step that matters
Soften the gelatine before adding the hot liquid. Gelatine must swell in cold water first so it dissolves evenly. Added dry or lumpy, it can leave clumps or fail to set firmly once the liquid 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.
More orange jelly recipes
You might also like
Orange Bundt Cake349 recipes
Lemon Cake228 recipes
Lemon Ice147 recipes
Orange Cream Rice Pudding121 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.