Skip to main content
Dessert

Oeange Marmalade

A preserved citrus spread made from oranges, lemons, water, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Orange and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,634 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Oeange Marmalade

Ingredients

Directions

Cook the fruit

  1. Boil the whole oranges and lemons in water for 5 hours.

  2. Scoop out the insides, removing the seeds.

  3. Cut the peel into thin slices.

Make the marmalade

  1. For every pound of pulp and peel, add 2 cups of water and 2 pounds of sugar.

  2. Boil for 20 minutes.

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 + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together10,634 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  2. Lemon + sugartop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Orange + sugartop 20% of all pairs
    Smell alikelow
    Cooked together19,212 recipes

    Shared aroma: beta-damascenone (apple, rose).

Lemon and sugar barely smell alike, yet cooks put them together in 53,532 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
Their high pectin and acidity help the marmalade set, and their bitterness gives its flavour.
Lemons
They add extra pectin and acidity, which support gelling and balance the sweetness.
Sugar
It sweetens the marmalade and, with the fruit's acid and pectin, helps it set into a spread.

The step that matters

Boil for 20 minutes. Sugar, acid and pectin must reach the setting point together. Too short a boil leaves the marmalade runny, while a longer boil can darken the colour and dull the fresh citrus flavour.

“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.

More orange marmalade recipes

Seville 44Pudding 17Clear 10Scotch 6Bitter 4 See all 487 →

You might also like

Orange Bundt CakeOrange Bundt Cake349 recipesLemon CakeLemon Cake228 recipesLemon IceLemon Ice147 recipesOrange Cream Rice PuddingOrange Cream Rice Pudding121 recipes