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Orange Marmalade

A marmalade made from grated Seville orange and lemon rinds, pulp, juice, and sugar, boiled and jarred.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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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

Directions

Prepare the peel

  1. Grate the rinds of the oranges and lemons very lightly.

  2. Cut the rinds into quarters.

  3. Remove the flesh, pips, and inner skin.

  4. Soak the rinds in cold water overnight.

  5. Boil the rinds until tender, about 20 minutes.

  6. Drain and slice the rinds thin.

Make the marmalade

  1. Combine 8 ounces of rinds with each pound of pulp and juice.

  2. Add 1½ pounds of sugar.

  3. Boil the mixture quickly for 30 minutes, skimming as needed.

  4. Pour the marmalade into jars for storage.

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 + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together10,634 recipes

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

  2. Lemon + sugartop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Orange + sugartop 20% of all pairs
    Smell alikelow
    Cooked together19,212 recipes

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

Lemon and sugar barely smell alike, yet cooks put them together in 53,532 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 bitter peel, pectin-rich pulp and juice that give marmalade its character and set.
Lemons
Add extra acidity and pectin to help the marmalade set.
Finely powdered sugar
Sweetens the marmalade and helps it thicken and set as it cooks.

The step that matters

Boil the mixture quickly for 30 minutes. Sugar and fruit pectin set only at a high enough concentration and temperature. A rapid boil evaporates water and lets the mixture reach a set point, so a gentle simmer can leave it runny.

“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.

More orange marmalade recipes

Seville 44Pudding 17Clear 10Scotch 6Bitter 4 See all 487 →

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