Name: Orange Marmalade
Ingredients: 4 quarts of cold water; 2 quarts of boiling water; 12 lbs; 2 lemons sliced tliin 12 large seville oranges steep in 4 quarts of cold wat; 12 large seville oranges steep in 4 quarts of cold water; 4 lemons just before taking off the fire; 22 lbs

Why it works: Lemon and orange 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

yields 20 to 22 lbs

Ingredients

4 quarts of cold water
2 quarts of boiling water
12 lbs
2 lemons sliced tliin 12 large seville oranges steep in 4 quarts of cold wat
12 large seville oranges steep in 4 quarts of cold water
4 lemons just before taking off the fire
22 lbs

Directions

Prepare the fruit

Slice 2 lemons thinly.
Pick out all pips from 12 large Seville oranges.
Steep the oranges in 4 quarts cold water for 24 hours.
Steep the pips in 2 quarts boiling water and keep hot in an oven for 3 hours.
Stand until the next day, then strain the pips out of the liquor.

Cook the marmalade

Combine the steeped fruit and liquor in a preserving pan and boil slowly for 2 hours.
Add 12 lbs of sugar and boil for 1 hour.
Add the juice of 4 lemons just before taking off the fire.
The resulting marmalade yields 20 to 22 lbs.

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

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.

By Hamilton, Margaret. 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.

Lemon + orangetop 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

Seville oranges: Their peel and pectin-rich pips give marmalade its bitter flavour and natural set.
Sugar (in the method): Sweetens the marmalade and helps it set into a thick, preserved spread.
Lemons: Add acidity and extra pectin, brightening flavour and supporting the set.

The step that matters

Strain the pips out of the liquor. Pips hold much of the natural pectin needed for setting, so their liquid must be kept and returned to the fruit, while the seeds themselves are removed to avoid a gritty texture.

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

Orange Bundt Cake349 recipes

Lemon Cake228 recipes

Lemon Ice147 recipes

Orange Cream Rice Pudding121 recipes

Like knowing why a recipe works?

The 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.

Orange Marmalade