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Dessert

Roselle Marmalade

A sweet preserve made from roselle fruit, sugar, and water, boiled and strained into molds.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Roselle and sugar work together. They rank in the top 30% of all ingredient pairs, and cooks put them together in 13 recipes. Both carry 1-penten-3-one, which smells fish, pungent. The science ↓

Roselle Marmalade

Ingredients

Directions

Prepare

  1. Wash the roselles and remove the seeds.

Make the marmalade

  1. In a pot, bring the sugar and water to a boil.

  2. Add the fruit to the boiling mixture.

  3. Boil for 10 minutes.

  4. Strain through a colander.

  5. Pour into molds or small glasses.

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. Roselle + sugartop 30% of all pairs
    Smell alikemoderate
    Cooked together13 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Roselles
Provide the tart fruit flavor and the body of the marmalade.
Sugar
Sweetens the marmalade and, once boiled, thickens it into a set spread.

“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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