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Dessert

Clear Orange Marmalade

A clear marmalade made from Seville oranges, their pulp, rinds, and juice, sweetened with 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. Prepare the oranges by removing the pulp, seeds, and skin.

  2. Wash and wipe the orange rinds clean.

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

  4. Drain the rinds.

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

  6. Pound the rinds into a paste.

  7. Blend the paste with the pulp and juice gradually to avoid lumps.

  8. Add the strained water from the seeds and mix well.

  9. Strain the mixture through a net strainer or coarse sieve.

Cook the marmalade

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

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

  3. Add the remaining sugar and boil for another 15 to 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 natural pectin that give marmalade its body and sharp flavour.
Orange rinds
Supply the bitter aromatic oils and pectin-rich pith that help the marmalade set.
Sugar
Sweetens the marmalade and, at high concentration, helps the pectin gel as it cooks.

The step that matters

Adding the sugar in portions. Sugar added to a boiling mixture raises its concentration so pectin can set; adding it in stages keeps the fruit intact and the boil controlled, while adding it all at once can stop the set or cause sticking and scorching.

“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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