Skip to main content
Dessert

Orange Marmalade Made with Honey

A preserve made from Seville orange juice, pulp, rind, and honey, boiled until thick.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

Why it works: Orange and honey are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 1,068 recipes. Both carry pinene, which smells pine, turpentine. The science ↓

Orange Marmalade Made with Honey

Ingredients

Directions

Prepare the rind

  1. Peel the oranges and boil the rind in water until tender.

  2. Cut the rind into strips.

  3. Remove the seeds from the juice and pulp.

Cook the marmalade

  1. Combine the juice, pulp, honey, and rind in a preserving pan.

  2. Boil together for about 30 minutes until the marmalade reaches the proper consistency.

Pot and seal

  1. Pour into pots and cover with bladders when cool.

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 + honeytop 12% of all pairs
    Smell alikemoderate
    Cooked together1,068 recipes

    Shared aroma: pinene (pine, turpentine).

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

What each ingredient does

Seville orange juice and pulp
Provides pectin and acidity that help the marmalade set and balance the sweetness.
Seville orange rind
Supplies bitter aromatic oils and pectin, giving the marmalade its characteristic flavor and body.
Honey
Adds sweetness and, as a sugar, helps the marmalade thicken and keep well.

The step that matters

Boiling to the proper consistency. Pectin sets only when enough sugar and acid are present and the mixture reaches the right concentration. Boiling too briefly leaves it runny, while boiling too long can darken and toughen the flavor.

“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 →

You might also like

Orange Bundt CakeOrange Bundt Cake349 recipesOrange Cream Rice PuddingOrange Cream Rice Pudding121 recipesOrange GelatinOrange Gelatin100 recipesOrange SherbetOrange Sherbet73 recipes