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
Slice and chop 6 oranges and 2 lemons into fine pieces.
Add the fruit juice and rind to 1 quart of cold water.
Let stand overnight.
Cook and set
Boil the mixture until tender, then set aside again.
Weigh the mixture.
Add 1¼ pounds of sugar for each pound of fruit.
Boil until orange chips look clear and the syrup gels.
Nutrition, whole recipe (rough)
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Orange | 1 medium (131g) | 62 |
| 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.
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Orange + lemontop 1% of all pairsSmell alikestrongCooked 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
- Provide the bitter peel and pulp that give marmalade its flavor and natural pectin.
- Lemons
- Add acidity and extra pectin, which help the syrup set into a gel.
- Sugar (in the method)
- Sweetens the marmalade and, with the fruit's pectin and acid, helps it gel.
The step that matters
Boiling until the syrup gels. Pectin, sugar and acid must reach the right concentration to form a gel. Stopping too early leaves the marmalade runny, while over-boiling can make it stiff and dull in color.
“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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