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Marmalade, Orange, Transparent

A clear orange marmalade made by boiling orange juice with sugar and filtering pulp.

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 ↓

Marmalade, Orange, Transparent

Ingredients

Directions

Prepare the juice

  1. Squeeze the juice from the oranges and strain it.

  2. Steep the pulp in a little water.

  3. Rinse the pulp well.

  4. Pour the water through a muslin cloth with the rest of the juice.

Cook the marmalade

  1. Boil the juice with 1½ pounds of clarified sugar for about 12 to 15 minutes.

  2. Skim off any foam that forms.

  3. Rub the rind of a Seville orange on a few lumps of sugar to enhance the flavor.

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
Supply the juice, pectin-rich pulp and bitter rind that give marmalade its body and flavor.
Sugar
Sweetens the marmalade and, when boiled, thickens the juice as it sets.

The step that matters

Boil the juice with the sugar. Boiling must be long enough for the sugar and pectin to reach the concentration needed to set. Too short leaves a runny marmalade; too long can darken and tighten it.

“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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