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Dessert

Quince Marmalade

A preserve made from quince fruit, water, and sugar, boiled until jelly-like and sliced.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Quince and sugar are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 1,444 recipes. Both carry 1-penten-3-one, which smells fish, pungent. The science ↓

Quince Marmalade

Ingredients

Directions

Prepare the fruit

  1. Pare, core, and cut the quince into pieces.

  2. Put the skins and cores into a kettle, cover with water, and boil for 30 minutes until tender.

  3. Strain off the water and as much pulp as will pass through the colander.

Make the marmalade

  1. Add the remaining fruit to the kettle and boil with ¾ pound of sugar for every pound of fruit.

  2. Boil until it reaches a jelly‑like consistency.

Serve

  1. Once solid, cut into slices or inch squares to serve.

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. Quince + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together1,444 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

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

What each ingredient does

Quince fruit
Provides the main body and natural pectin that lets the marmalade set.
Sugar
Sweetens the marmalade and helps it thicken into a jelly-like set.

The step that matters

Boiling to a jelly-like consistency. Sugar, fruit pectin and acid must be boiled to the right concentration to set. Too little cooking leaves it runny, while overcooking can make it stiff and sticky once cooled.

“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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