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Transparent Marmalade

A clear marmalade made from Seville orange pulp and peels, sweetened with sugar and lightly salted.

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 and remove the pulp.

  2. Soak the orange peels in water with a little salt overnight.

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

Make the marmalade

  1. Combine the slices with the pulp and sugar in a pot.

  2. Boil gently for 20 minutes, stirring carefully to avoid breaking the slices.

  3. If the marmalade is 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 peel, pulp and bitter flavour that give marmalade its character and set.
Double-refined sugar
Sweetens the marmalade and helps it set and keep by binding water.

The step that matters

Boil gently and stir carefully for 20 minutes. Vigorous boiling can break the peel slices and cloud the marmalade, while gentle heat lets the peel soften and the mixture thicken evenly. Checking clarity afterward lets the cook simmer longer if needed.

“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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