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Dessert

Orange Marmalade— No. III.

A preserved citrus spread made by boiling oranges, skins, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Orange and sugar are a kitchen classic. They rank in the top 20% of all ingredient pairs, and cooks put them together in 19,212 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Orange Marmalade— No. III.

Ingredients

Directions

Prepare the oranges

  1. Boil the whole oranges in plenty of water for 2 hours.

  2. Remove the skin and cut it into fine stripes.

  3. Mash the boiled oranges and remove the seeds.

  4. Combine the mashed pulp and skins in the water used for boiling.

Make the marmalade

  1. Add double the weight of sugar to the mixture.

  2. Boil for 30 minutes.

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.

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 + sugartop 20% of all pairs
    Smell alikelow
    Cooked together19,212 recipes

    Shared aroma: beta-damascenone (apple, rose).

Orange and sugar barely smell alike, yet cooks put them together in 19,212 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
Pulp, seeds and peel supply pectin, which helps the mixture set into a gel.
Sugar
Sweetens the bitter peel and helps the mixture set and keep well.

The step that matters

Boiling after adding the sugar. Pectin and sugar only set into a gel once the mixture is concentrated and hot enough, so the boil must run long enough. Under-boiling leaves the marmalade runny, while over-boiling can darken it and make it taste scorched.

“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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