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Dessert

Pine Jelly of Seville Oranges

A jelly made from Seville oranges, water, and sugar.

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 ↓

Pine Jelly of Seville Oranges

Ingredients

Directions

Prepare the fruit

  1. Remove the rinds in quarters from 10 oranges and cut them into thick slices, discarding the tough white skin.

  2. Place the sliced oranges and all the pips into a pot with the water.

  3. Halve the remaining 8 oranges, squeeze the juice and pips into the pot, avoiding the pulp.

  4. Heat the mixture gently over low heat for 20 to 30 minutes.

Strain and set

  1. Strain the juice through a clean cloth and then through muslin without applying pressure.

  2. Weigh the juice and boil it quickly for 5 minutes.

  3. For each pound of juice, gradually stir in 14 ounces of sugar until dissolved.

  4. Continue boiling for a few more minutes until the jelly sets and is transparent.

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 pectin and acidity that help the jelly set and give it a sharp flavour.
Sugar
Sweetens the jelly and helps it set firm and hold its shape.
Water
Extracts flavour and pectin from the fruit during gentle heating.

The step that matters

Pressing the juice through the muslin. Applying pressure forces cloudy pulp and bitter pith through the strainer, making the jelly murky. Letting the juice drip on its own keeps the jelly clear and transparent.

“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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