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Orange Marmalade

A marmalade made from oranges, sugar, lemon juice, and shredded rind.

From an old cookbook · modernised transcription
By Mary Ronald · From a historical cookbook (Project Gutenberg) · 5 ingredients
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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

Ingredients

Directions

Prepare the peel

  1. Remove the peel in quarters, boil in plenty of water until tender, drain and let cool.

  2. When the peel is cool, take one piece at a time, cut out the white pithy part leaving the thin yellow rind.

  3. Place several pieces together and cut them into thin shreds with a sharp knife.

Prepare the pulp

  1. Weigh the fruit before cutting, and add three quarters of a pound of sugar per pound of fruit.

  2. Add the juice and grated rind of one lemon to every five oranges.

  3. Remove the seeds and as much skin as possible from the pulp.

Cook

  1. Boil the pulp with the sugar until the orange is well cooked.

  2. Add the shredded rinds to the cooked oranges and cook until the right consistency is reached.

Nutrition, whole recipe (rough)

123Calories
2 gProtein
0 gFat
31 gCarbs

Counts 3 of 4 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 3 portions
IngredientPortion assumedkcal
Orange1 medium (131g)62
Sugar1 tbsp (12.5g) granulated49
Lemonjuice of 1 lemon (48ml)12
Fruitnot 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.

By Mary Ronald. Recipe from a historical cookbook (Project Gutenberg).

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. Lemon + orangetop 1% of all pairs
    Smell alikestrong
    Cooked together10,634 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  2. Sugar + lemontop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Sugar + orangetop 20% of all pairs
    Smell alikelow
    Cooked 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

Oranges
Provide the main fruit, pulp, juice and bitter peel that give marmalade its body and flavour.
Sugar
Sweetens the marmalade and, as it cooks, helps it thicken to a spreadable set.
Lemon
Adds acidity and extra pectin-rich juice and rind to help the marmalade set.

The step that matters

Cook until the right consistency is reached. Marmalade sets as sugar concentrates and pectin gels on cooling. Stopping too early leaves it runny; cooking too long can make it stiff and darken its flavour.

“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 →

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