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Transparent Marmalade

A marmalade made from Seville orange rinds, pulp, juice, and sugar, cooked 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

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

  2. In a pot, combine the boiled rinds, pulp, and juice.

Cook and jar

  1. Add sugar to the mixture and stir well.

  2. Cook the mixture for 1 hour, stirring occasionally.

  3. Once thickened, pour into sterilized jars and seal.

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 and pectin that help the marmalade bitter flavour and set.
Seville orange pulp and juice
Provide acidity and pectin, helping the mixture thicken and set.
Sugar
Sweetens the marmalade and, as it concentrates, helps it thicken and set.

The step that matters

Judging when the mixture has thickened. Cooking too briefly leaves the marmalade runny, while overcooking can make it stiff and dark. Pectin and acid from the fruit need enough concentration with sugar to gel properly, so the set should be checked before jarring.

“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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