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Dessert

Orange Marmalade

A marmalade made from Seville oranges, sugar, water, and lemon juice, boiled and strained into jars.

From an old cookbook · modernised transcription
By Isabella Beeton · From a historical cookbook (Project Gutenberg) · 3 ingredients
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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. Peel the oranges carefully and remove a little of the white pith.

  2. Boil the rinds in water for 2 hours, changing the water three times to reduce bitterness.

  3. Break the pulp into small pieces and remove all the pips.

  4. Cut the boiled rind into chips.

Make the syrup

  1. Make a syrup with the sugar and water.

  2. Boil the syrup well.

  3. Skim the syrup.

Cook and pot

  1. Add the pulp, chips, lemon juice, and grated rind to the syrup and stir.

  2. Boil all together for 20 minutes to ½ hour.

  3. Pour the mixture into pots.

  4. When cold, cover the pots with bladders or tissue-paper brushed over both sides with the white of an egg.

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.

By Isabella Beeton. 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. 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
Provides the fruit flavour and, through the pulp and pith, pectin that helps the marmalade set.
Lemons
Adds acidity and extra pectin, helping the marmalade set and balancing its sweetness.
Sugar (in the method)
Sweetens the marmalade and, with the fruit's pectin, helps it set.

The step that matters

Boil the mixture until it sets. Boiling concentrates the sugar and lets the fruit's pectin gel as the marmalade cools. Too short a boil leaves it runny; too long can darken it and make it overly thick.

“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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