Name: Orange Marmalade
Ingredients: 7 oranges; 5 lemons

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 ↓

Orange Marmalade

Ingredients

7 oranges
5 lemons

Directions

Boil the oranges and lemons in water for 2 to 3 hours. Discard the water.
Open the oranges and lemons, removing the seeds and preserving all the pulp and juice.
Cut the rinds into small strips or chop them; cutting into strips is preferred.

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.

Orange + lemontop 1% of all pairs

Smell alikestrong

Cooked together10,634 recipes

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

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

What each ingredient does

Oranges: Provide the bitter-sweet peel and pulp that give marmalade its flavour and body.
Lemons: Add acidity and natural pectin, which helps the marmalade set.

“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.