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Dessert

Seville Orange Jelly

A jelly made from Seville orange juice, rinds, and sweet oranges, sweetened with sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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 ↓

Seville Orange Jelly

Ingredients

Directions

Prepare the fruit

  1. Slice the sweet oranges.

  2. Place the sliced oranges with their pips in a preserving pan with water, rinds, and Seville orange juice.

  3. Simmer for 30 minutes.

Strain and weigh

  1. Strain until clear.

  2. Weigh the liquid.

Make the jelly

  1. Boil the liquid alone for 5 minutes.

  2. Add an equal weight of crushed loaf sugar.

  3. Boil until it jellies.

Pot and store

  1. Store in small pots.

  2. Cover as usual.

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 orange juice
Provides the sharp acidity that gives the jelly its characteristic tang.
Seville orange rinds
Supply pectin and aromatic oils that help the jelly set and add bitter flavour.
Sweet oranges
Add body and fruit flavour to the liquid being strained into jelly.
Sugar
Sweetens the jelly and, with boiling, helps it reach a firm set.

The step that matters

Boiling until it jellies. Setting depends on the sugar, acid and pectin reaching the right concentration. Boiling too briefly leaves it runny, while overboiling can make it stiff and dull in colour.

“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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