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Clear Orange Marmalade

A clear marmalade made from Seville orange pulp, juice, rinds, and 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 ↓

Clear Orange Marmalade

Ingredients

Directions

Prepare the fruit

  1. Wash and wipe the orange rinds clean, then cut them into quarters.

  2. Boil the rinds in a large quantity of water until tender, then drain them.

  3. Scrape off the white skin and fibers from the rinds while they are still warm.

  4. Pound the rinds to a paste and blend with the pulp and juice gradually to avoid lumps.

  5. Add ½ cup of water that has soaked the seeds for 1‑2 hours, then strain through a coarse sieve.

Cook the marmalade

  1. Boil the mixture without sugar for 15‑20 minutes.

  2. Add half of the sugar and boil for 10‑15 minutes, then add the remaining sugar.

  3. Continue boiling for another 15‑20 minutes until the marmalade is thick and clear.

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 pectin and bitter acidity that let the marmalade set and give its flavour.
Orange rinds
Add pectin, bitterness and aromatic oils, and their pounded pulp thickens the marmalade.
Sugar
Sweetens the marmalade and, with the fruit's pectin and acid, helps it set.

The step that matters

Adding the sugar in stages. Sugar added at the start can toughen the rind and slow setting, so boiling the fruit first softens it. Adding sugar in portions keeps the boil controlled so the mixture reaches a firm, clear set without scorching.

“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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