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Dessert

Orange Marmalade

A preserve made from oranges, sugar, and water, boiled 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

  1. Weigh the oranges and use an equal weight of sugar.

  2. Peel half the oranges, cut the rind into shreds, and boil in 3 separate waters until tender.

  3. Grate the rind of the remaining oranges, removing all white inner peel.

  4. Quarter the oranges, remove the seeds, and cut them into small pieces.

  5. Drain the juice from the cut fruit without pressing and pour it over the sugar.

  6. Add a little water if the oranges are not very juicy.

Cook the marmalade

  1. Boil the sugar and juice for 5 minutes, then skim off any foam.

  2. Add the boiled peel and cook for 10 minutes.

  3. Stir in the cut fruit and grated rind, then boil for an additional 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 + 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

Oranges
Supply the peel, pectin-rich pith and juice that set and flavour the marmalade.
Sugar
Sweetens the marmalade and helps it set into a thick, spreadable gel.

The step that matters

Boil the sugar and juice, then skim off any foam. Oranges and sugar must reach a full rolling boil to reach the setting point. Skimming foam removes impurities that can cloud the marmalade and affect its clarity.

“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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