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Dessert

Orange Marmalade

A preserve made from bitter orange peel, juice, and sugar boiled until transparent.

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 fruit

  1. Wash and dry the oranges, then grate off any discolored parts.

  2. Cut the rind in half and loosen it with a spoon to remove each half entirely.

  3. Remove the core and seeds, leaving the juice and pulp.

  4. Place the skins in a saucepan with cold water and cover tightly with a cloth.

  5. Boil for several hours until tender enough to pierce with a pin.

  6. Drain the water and scoop out the soft part, leaving thin skins.

  7. Cut the skins into thin strips, about half an inch long.

Make the marmalade

  1. Clarify and boil the sugar until it reaches a high candy stage.

  2. Add the peel strips.

  3. After ten minutes, add the juice and pulp.

  4. Boil all together until transparent.

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 peel, pulp and juice that give marmalade its bitter flavor and set.
Fine loaf sugar
Sweetens the marmalade and, once boiled, helps it set and keep.

The step that matters

Boil the peel until tender before adding sugar. Peel is tough and bitter. Cooking it long in water softens the fibers, so the strips become tender in the finished marmalade rather than 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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