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Orange Marmalade, Another Receipt

A preserve made from oranges and sugar, cooked until thick.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 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 ↓

Orange Marmalade, Another Receipt

Ingredients

Directions

Prepare the oranges

  1. Grate the oranges lightly.

  2. Score the grated oranges across.

  3. Remove the skins in quarters.

  4. Boil the skins in a linen bag until tender.

  5. Slit open the inside of the oranges.

  6. Scrape out the pulp and juice.

  7. Discard the tough white skin and seeds.

  8. Scrape out the strings.

  9. Cut the strings into thin chips about an inch long.

Make the marmalade

  1. Clarify the sugar.

  2. Add the chips, pulp, and juice.

  3. Boil quickly for twenty minutes.

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

Oranges
Provide the bitter peel, pulp, and pectin that give marmalade its flavour and set.
Sugar
Sweetens the marmalade and helps it set and preserve the fruit.

The step that matters

Boil quickly for twenty minutes. Boiling fast concentrates the mixture and drives off water so the pectin from the peel and pith can gel. Too little boiling leaves the marmalade runny, while overcooking can darken and stiffen it.

“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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