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Transparent Marmalade

A clear marmalade made from Seville orange rinds, pulp, juice, and sugar, boiled until thick.

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

Transparent Marmalade

Ingredients

Directions

Prepare the fruit

  1. Prepare the rinds by lightly rasping and boiling them until tender.

  2. In a pot, combine the pulp and juice of the oranges with the prepared rinds.

Make the marmalade

  1. Add sugar to the mixture and stir well.

  2. Boil the mixture for 1 hour until it thickens into a syrup.

  3. Pound a portion of the rinds and stir them back into the preserve.

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 rinds
Provide bitter peel flavour and chewy texture, and pectin-rich material that helps the preserve set.
Seville orange pulp and juice
Supply acidity and pectin, which help the marmalade thicken and set.
Sugar
Sweetens the preserve and, when boiled, thickens it into a syrup and helps it set.

The step that matters

Boil until the mixture thickens into a syrup. Sugar and pectin must be concentrated by boiling to reach the setting point. Too little boiling leaves the marmalade runny, while overcooking can make it stiff and darken its flavour.

“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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