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Preserve

Oenuinb Scotch Marmalade

A preserve of bitter oranges, sugar and water, with rind chips and pulp cooked into a set marmalade.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Bitter orange and sugar work together. They rank in the top 41% of all ingredient pairs, and cooks put them together in 14 recipes. The science ↓

Oenuinb Scotch Marmalade

Ingredients

Directions

Prepare the fruit

  1. Cut the rind of the oranges into quarters and peel it off.

  2. Remove some of the spongy white skin if a thinner marmalade is desired.

  3. Cut the rind into thin chips, about half an inch long.

  4. Divide the pulp into small bits, removing the seeds.

Steep and soak

  1. Steep the seeds in part of the water for the marmalade.

  2. Combine the chips and pulp in a deep dish and pour boiling water over them.

  3. Let sit for 12 to 14 hours.

Make the marmalade

  1. Transfer the mixture to a preserving pan and boil until the chips are tender.

  2. Strain the water from the steeped seeds through a sieve, working the seeds with the back of a spoon to extract a strong jelly.

  3. Add the jelly to the fruit mixture when it is first set on the fire.

  4. Gradually add the pounded sugar and boil until it jellies.

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. Bitter orange + sugartop 41% of all pairs
    Smell alikelow
    Cooked together14 recipes

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Bitter oranges
Provides the peel, pulp and natural pectin that give the marmalade its bitter flavour and set.
Sugar
Sweetens the marmalade and helps it set into a firm, spreadable jelly.
Water
Softens the peel and carries pectin from the seeds into the marmalade.

The step that matters

Adding the sugar and boiling until it jellies. Sugar must be added gradually so it dissolves fully, and boiling must continue until the mixture reaches the setting point. Too little boiling leaves the marmalade runny, while overcooking can make it stiff and dark.

“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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