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Grated Orange Marmalade

A preserved citrus spread made from grated orange and lemon rinds simmered with sugar and water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Orange and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,634 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Grated Orange Marmalade

Ingredients

Directions

Prepare the fruit

  1. Wash and dry the oranges and lemons.

  2. Grate the yellow rinds of the fruit and tie them in muslin.

  3. Boil the rinds in water for 2 hours.

  4. Slice the fruit and squeeze out the pulp and juice.

  5. Add the remaining fruit to the water for the syrup, stirring frequently.

  6. Strain the water through a fine sieve.

Make the marmalade

  1. In a preserving pan, combine the strained water and sugar, stirring until dissolved.

  2. Boil briefly to remove scum.

  3. Drain the rinds and scrape them into the syrup with the pulp and juice.

  4. Boil until clear and the fruit is well done, then pour into small jars.

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 + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together10,634 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  2. Lemon + sugartop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Orange + sugartop 20% of all pairs
    Smell alikelow
    Cooked together19,212 recipes

    Shared aroma: beta-damascenone (apple, rose).

Lemon and sugar barely smell alike, yet cooks put them together in 53,532 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

Oranges
Provide the bitter peel, pulp and juice that give marmalade its characteristic flavour and set.
Lemons
Add acidity and natural pectin from the pulp and peel, helping the marmalade set.
Sugar
Sweetens the marmalade and, when boiled, thickens the syrup so it sets as it cools.

The step that matters

Boil until clear and the fruit is well done. Cooking long enough softens the peel fully and lets the sugar syrup reach a concentration that sets as it cools. Stopping early leaves tough peel and a runny result.

“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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