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Dessert

Clear Orange Marmalade

A clear marmalade made from Seville orange pulp, juice, and rinds, boiled with sugar and water.

From an old cookbook · modernised transcription
By Eliza Acton · From a historical cookbook (Project Gutenberg) · 3 ingredients
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Clear Orange Marmalade

Ingredients

Directions

Prepare the rinds

  1. Wash and quarter the orange rinds, then boil them in a large quantity of water until tender.

  2. Drain the rinds on a large hair sieve, scrape off the white skin and fibers while still warm.

  3. Pound the rinds into a paste, then blend with pulp and juice gradually, ensuring no lumps.

  4. Prepare a quarter pint of water by steeping orange seeds for 1–2 hours, strain it through a net strainer or coarse sieve, and add to the paste.

Cook the marmalade

  1. Boil the mixture quickly without sugar for 15–20 minutes.

  2. Add half the sugar, boil for 10–15 minutes; then add the remaining sugar and boil for 15–20 minutes or until the marmalade becomes thick and clear.

By Eliza Acton. 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

What each ingredient does

Orange rinds (in the method)
Provide the bitter peel, aroma and most of the pectin that helps the marmalade set.
Sugar (in the method)
Sweetens the marmalade and, with acid and pectin, helps it thicken into a set gel.
Orange seeds (in the method)
Steeped in water to release extra pectin, which helps the marmalade set.

The step that matters

Boil until thick and clear after adding the remaining sugar. Sugar, pectin and acid form a gel only when the mixture reaches a high enough concentration. Stopping too early leaves the marmalade runny, while overcooking can make it dark and stiff.

“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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