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Dessert

Orange Marmalade

A preserved orange confection made by boiling fruit and peel with sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 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

Ingredients

Directions

Prepare the fruit

  1. Grate the peel from 4 oranges and reserve for marmalade.

  2. Pare the remaining oranges, removing the white skin and yellow peel.

  3. Slice the oranges and remove all seeds.

  4. Put the fruit and grated peel into a preserving kettle.

Make the marmalade

  1. Boil until reduced to a smooth mass.

  2. Rub the mixture through a colander.

  3. Stir in the sugar.

  4. Return the mixture to the stove.

  5. Boil rapidly, stirring constantly, for 30 minutes or until thick.

Jar and store

  1. Pour into glasses or jars and cover closely when cold.

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 fruit pulp and grated peel that give marmalade its body and bitter-sweet flavour.
White sugar
Sweetens the marmalade and, as it concentrates, helps it set into a thick preserve.

The step that matters

Boil rapidly, stirring constantly. Sugar and fruit pectin only set properly when the mixture reaches a high enough concentration. Constant stirring prevents scorching on the bottom of the pan, which would give a burnt taste.

“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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