Skip to main content
Dessert

Orange Marmalade

A preserved orange and sugar mixture boiled until jelly-like.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

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

Ingredients

Directions

Prepare the peel

  1. Boil the rinds in water for 20 minutes.

  2. Scrape out the bitter white part.

  3. Cut into thin strips.

Cook the marmalade

  1. Slice the oranges, removing all seeds.

  2. Boil the rinds and oranges together for 15 minutes.

  3. Add 3-4 cups of sugar to the mixture.

  4. Boil for an additional 20 minutes.

Set

  1. Pour the mixture into glasses and let it set like jelly.

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 bulk of the fruit, juice and natural pectin that help the marmalade set.
Orange rinds
Add bitter flavour and aromatic peel oils, plus pectin from the pith.
Sugar
Sweetens the marmalade and, with boiling, helps it thicken and set like jelly.

The step that matters

Boil with the sugar until it sets. Sugar must dissolve fully and the mixture must boil long enough for the pectin, sugar and acid to reach setting point. Stopping early leaves a runny spread that will not set like jelly.

“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 →

You might also like

Orange Bundt CakeOrange Bundt Cake349 recipesOrange Cream Rice PuddingOrange Cream Rice Pudding121 recipesOrange GelatinOrange Gelatin100 recipesOrange SherbetOrange Sherbet73 recipes