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Transparent Marmalade

A clear marmalade made from Seville orange skins and pulp with 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 fruit

  1. Cut the oranges into quarters and remove the pulp.

  2. Soak the skins in water with a little salt overnight.

  3. Boil the skins in fresh water until tender, then drain and slice thinly.

Make the marmalade

  1. Combine the sliced skins with the pulp and add the sugar.

  2. Boil the mixture gently for 20 minutes, stirring constantly.

  3. If not clear, simmer for an additional 5-6 minutes.

  4. Once cooled, transfer the marmalade into 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

Seville oranges
Provide the bitter peel and pectin-rich pulp that give marmalade its flavour and set.
Sugar
Sweetens the marmalade and helps it set by binding water and concentrating the mixture.

The step that matters

Boiling the mixture gently while stirring. Boiling too hard or without stirring can scorch the sugar and dull the flavour, while too little heat may prevent the pectin from setting properly.

“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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