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Orange Marmalade

A preserve made from orange juice, peels, and sugar boiled into a syrup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 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 ↓

Orange Marmalade

Ingredients

Directions

Prepare the fruit

  1. Halve and squeeze the oranges.

  2. Strain the juice.

  3. Boil the peels until tender.

  4. Cut the peels into thin strips.

Make the marmalade

  1. Add the peels to the juice with 2 pounds of sugar for every pound of peel.

  2. Boil until the syrup is transparent.

  3. Set the mixture in cold water until it thickens.

  4. Transfer to small pots 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 + 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

Oranges
Supply the peel for texture and the juice for the fruity, tart base.
Sugar
Sweetens the marmalade and, with the pectin in the fruit, helps it set into a gel.

The step that matters

Boil until the syrup is transparent. Sugar must be dissolved and the mixture cooked long enough for pectin and sugar to reach a gel. Undercooking leaves a runny marmalade, while overcooking can darken and harden 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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