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Dessert

Florida Orange Marmalade

A preserved citrus spread made from Florida oranges, lemons, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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 ↓

Florida Orange Marmalade

Ingredients

Directions

Prepare the fruit

  1. Grate the yellow rind of 9 large oranges.

  2. Remove the thick white rind from the grated oranges and from 9 more oranges.

  3. Free the pulp and juice of the oranges from all the white skin.

  4. Weigh the 18 oranges.

  5. Measure out an equal weight of white sugar.

Cook the marmalade

  1. Add the grated rind and the juice of 3 large lemons to a pot.

  2. Add the grated rind, lemon juice, and sugar to the pot.

  3. Bring the mixture to a boil.

  4. Add the pulp and juice to the boiling mixture.

  5. Boil the marmalade slowly until a small amount jellies when cooled on a saucer.

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 + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together10,634 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  2. Lemon + sugartop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

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

Lemon and sugar barely smell alike, yet cooks put them together in 53,532 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
Provide the bitter peel, pulp and juice that form the marmalade's flavour and body.
Lemons
Add extra acidity and natural pectin that help the marmalade set.
White sugar
Sweetens the marmalade and, with the fruit's pectin and acid, helps it gel.

The step that matters

Boil until the marmalade jellies. Boiling drives off water and concentrates the sugar and pectin. Testing a small amount on a cold saucer shows whether it will set; boiling too briefly leaves it runny, while overcooking can make it stiff and dull.

“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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