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Dessert

Marmalade of Quince

A preserve made from quince and sugar, cooked until soft and thickened, then jarred.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 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 ↓

Marmalade of Quince

Ingredients

Directions

Prepare the quinces

  1. Wash and peel the quinces.

  2. Core and chop the quinces into small pieces.

Make the marmalade

  1. In a pot, combine the chopped quinces with sugar to taste.

  2. Cook over low heat until the quinces are soft and the mixture thickens.

  3. Pour into sterilized jars and seal.

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
Provides the fruit body and natural pectin that help the marmalade set as it thickens.
Sugar
Sweetens the fruit and helps thicken the mixture into a spreadable set.

The step that matters

Cooking over low heat until thickened. Cooking gently lets the quince soften fully and release pectin while water evaporates slowly. Too little cooking leaves it runny, while high heat can scorch the sugar and fruit on the bottom of the pot.

“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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