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Dessert

Clear Orange Marmalade

A clear marmalade made from Seville oranges, their rinds, pulp, juice, seeds, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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 ↓

Clear Orange Marmalade

Ingredients

Directions

Prepare the fruit

  1. Wash and wipe the oranges clean, then remove the rinds in quarters.

  2. Boil the rinds in a large quantity of water until tender, then drain and scrape off the white skin and fibers while warm.

  3. Pound the rinds to a paste and blend with the pulp and juice gradually to avoid lumps.

  4. Soak the seeds in ½ cup of water for 1‑2 hours, then mix this water into the paste to enhance flavor and help with jellying.

Cook and set

  1. Boil the mixture quickly without sugar for 15‑20 minutes.

  2. Add half of the sugar and boil for 10‑15 minutes, then add the remaining sugar and boil for another 15‑20 minutes until thick and clear.

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 oranges
Provide the bitter peel, pulp and pectin that give marmalade its flavor and set.
Sugar
Sweetens and, as it concentrates, helps the marmalade gel and keep.
Orange seeds
Release pectin into the soaking water, which helps the marmalade set.

The step that matters

Blend the pounded rinds with the pulp gradually. Adding pulp and juice slowly while blending keeps the paste smooth; dumping it in at once traps lumps that stay in the finished marmalade.

“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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