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Dessert

Clear Orange Marmalade

A clear marmalade made from Seville oranges, water, orange rinds, 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.

  2. Remove the rinds in quarters.

  3. Boil the rinds in a large quantity of water until tender.

  4. Drain the rinds.

  5. Scrape off the white skin and fibers from the rinds while warm.

  6. Pound the rinds to a paste.

  7. Blend the paste with the pulp and juice gradually.

  8. Soak the seeds in 0.5 pint of water for 1-2 hours.

  9. Strain the soaked seeds.

  10. Mix the strained seeds with the paste.

Cook the marmalade

  1. Boil the mixture without sugar for 15-20 minutes.

  2. Add half the sugar and boil for 10-15 minutes.

  3. Add the remaining sugar.

  4. Continue boiling 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 juice that give marmalade its characteristic flavour and set.
Seeds (in the method)
Soaked and strained to release pectin, which helps the marmalade set.
Sugar
Sweetens the marmalade and, once boiled, helps it thicken and set.

The step that matters

Boiling the mixture with sugar added in stages. Adding sugar in portions and boiling until thick lets the pectin and acid set the marmalade. Boiling too briefly leaves it runny, while overboiling can darken and toughen it.

“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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