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Dessert

Transparent Marmalade

A clear orange marmalade made by boiling orange peels, pulp, 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 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 ↓

Transparent Marmalade

Ingredients

Directions

Prepare the oranges

  1. Cut the oranges into quarters.

  2. Remove the pulp, seeds, and skin.

  3. Soak the peels in salt and water overnight.

  4. Boil the peels in spring water until tender.

  5. Cut the boiled peels into shreds.

  6. Combine the shreds with the pulp.

Make the marmalade

  1. Add one pound of fine loaf sugar to the mixture for every pint of mixture.

  2. Boil gently for 20 minutes.

  3. If the mixture is not clear, simmer longer.

  4. Stir gently while simmering.

Jar

  1. Once cooled, transfer to jelly glasses.

  2. Seal the 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. 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

Sicily oranges
Provide the peel and pulp, whose pectin helps the marmalade set.
Loaf sugar
Sweetens the marmalade and helps it set and preserve well.

The step that matters

Simmering until clear. Sugar must be fully dissolved and the mixture gently simmered; boiling hard or stirring vigorously can cloud the marmalade and break up the peel, while simmering longer clears 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.

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