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Dessert

“Shaddock” or “Grape-Fruit” Marmalade

A marmalade made from shaddock (Seville oranges) with rind, pulp, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Grape and sugar are a kitchen classic. They rank in the top 23% of all ingredient pairs, and cooks put them together in 7,490 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

“Shaddock” or “Grape-Fruit” Marmalade

Ingredients

Directions

Prepare the fruit

  1. Peel the fruit and shred the rind very thin.

  2. Remove all the seeds and skin from the oranges.

  3. Place the seeds and skin in a basin with half the water.

  4. Put the rind and pulp in another basin with the remaining water and let stand for 24 hours.

  5. Strain the water from the seeds and skin.

  6. Add the strained water to the water with the rind.

Cook and set

  1. Boil until the rind is tender.

  2. Let it stand until the next day.

  3. Add 1½ pounds of sugar for every pound of fruit and water.

  4. Boil until it jellies well.

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. Grape + sugartop 23% of all pairs
    Smell alikelow
    Cooked together7,490 recipes

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

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

What each ingredient does

Shaddock or seville oranges
Provides the bitter peel and pulp that give marmalade its characteristic flavor and pectin for setting.
Lump sugar
Sweetens the marmalade and, once boiled, helps it set into a firm jelly.

The step that matters

Boil until it jellies well. Sugar and pectin only set when enough water has evaporated and the mixture reaches the right concentration. Undercooking leaves a runny marmalade, while overcooking can make it stiff and dull in 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.

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