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Scotch Marmalade

A marmalade made from Seville oranges, rinds, pulp, juice, 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 ↓

Scotch Marmalade

Ingredients

Directions

Prepare the fruit

  1. Cut Seville oranges into quarters and remove the rinds.

  2. Place the rinds in cold water to cover and let soak for 24 hours.

  3. Remove the pulp and juice from the rinds and set aside, covering to keep air out.

  4. Strain the rinds and boil them in fresh cold water until tender.

  5. Drain the rinds and cut them into three strips.

  6. Add the reserved pulp and juice to the rinds.

Cook the marmalade

  1. For each pound of fruit, add 1.5 pounds of sugar.

  2. Boil the mixture for 45 minutes, stirring constantly.

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
Their rinds and pulp supply the bitter flavour and natural pectin that help the marmalade set.
Sugar
Sweetens the marmalade and, when boiled with the fruit, helps it thicken and set.

The step that matters

Boiling the mixture with constant stirring. Sugar sits on the bottom of the pan and can scorch if not stirred, giving a burnt taste. Stirring also helps the sugar dissolve evenly before the mixture reaches a full boil.

“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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