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Dessert

Orange Marmalade

A preserve made from orange segments, rind, peel, 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 ↓

Orange Marmalade

Ingredients

Directions

Prepare the fruit and rind

  1. Weigh the oranges.

  2. Prepare ¾ weight of cut sugar.

  3. Peel the oranges in quarters.

  4. Cook the peel in boiling water until soft.

  5. Drain the peel.

  6. Scrape off the white part with a spoon.

  7. Cut the yellow rind into thin strips using scissors.

  8. Divide the oranges into sections.

  9. Remove seeds and tough skin.

Cook and jar

  1. Put the orange sections into a preserving kettle.

  2. Heat to boiling.

  3. Gradually add sugar.

  4. Cook slowly for one hour.

  5. Add rind.

  6. Cook for one hour longer.

  7. Turn the marmalade into glasses.

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

Sour, smooth-skinned oranges
Provide the fruit, pectin and acidity that help the marmalade set.
Cut sugar
Sweetens the marmalade and, in quantity, helps it set and keep.

The step that matters

Cook slowly for one hour. A gentle simmer softens the rind and lets pectin and sugar concentrate evenly. Rapid boiling can scorch the sugar and make the marmalade bitter or too stiff.

“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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