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Dessert

Orange Marmalade

A preserve made from bitter orange peel, pulp, and sugar, boiled until thick.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Bitter orange and sugar work together. They rank in the top 41% of all ingredient pairs, and cooks put them together in 14 recipes. The science ↓

Orange Marmalade

Ingredients

Directions

Prepare the peel

  1. Pare the yellow skins of the oranges, minimizing the white skin beneath.

  2. Cut the parings into small strips.

  3. Cut them again into smaller pieces.

  4. Place the strips in a pan and cover with water.

  5. Boil for 1 hour to remove bitterness.

  6. Strain through a sieve.

Prepare the pulp

  1. Quarter the oranges.

  2. Scrape out the pulp and juice into a dish, discarding the white skins, films, and seeds.

Cook and jar

  1. Combine the pulp, juice, and chips in the pan with the sugar.

  2. Stir until it boils.

  3. Let it boil for 30 minutes.

  4. Skim off any foam.

  5. Pour into jars.

  6. Once cool, cover the jars.

  7. Set aside for use.

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. Bitter orange + sugartop 41% of all pairs
    Smell alikelow
    Cooked together14 recipes

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

What each ingredient does

Bitter oranges
Provide the main fruit, peel, and bitter flavor that defines the marmalade.
Lump sugar
Sweetens the marmalade and helps it set to a spreadable, preserved texture.

The step that matters

Boiling the peel before adding sugar. Boiling the peel in water for an hour softens it and draws out bitterness. Adding sugar too early would toughen the peel and leave the marmalade harsh and chewy.

“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 →

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