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Quince Marmalade

A preserve made from quince fruit cooked with water and clarified sugar.

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 quince

  1. Pare and quarter the quinces, removing the cores.

  2. Place them in a stew pan with enough spring water to cover.

  3. Cover and stew gently until soft and red.

  4. Mash and strain through a fine sieve.

Make the marmalade

  1. In a pan over low heat, combine the quince puree with an equal weight of thick clarified sugar.

  2. Boil for one hour, stirring constantly with a wooden spoon to prevent sticking.

  3. Pour into pots and seal once cooled.

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

Ripe quinces
Provide the fruit flesh, natural pectin and aroma that help the marmalade set.
Thick clarified sugar
Adds sweetness and preserves the puree, and helps it thicken and set with the pectin.

The step that matters

Boil for one hour while stirring constantly. As water evaporates, sugar concentrates and the mixture can scorch on the base of the pan. Constant stirring prevents sticking and burning, and the full boil lets the pectin and sugar reach the concentration needed to set.

“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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