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Dessert

Quince Marmalade

A sweet quince marmalade made by cooking quince, simmering its cores, adding sugar, boiling until smooth, then jarred for long storage.

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 and core the quince, then cut the quince into small pieces.

  2. Cover the quince with water and cook until tender.

  3. In another pot, simmer the cores and skins in enough water to prevent burning.

  4. Strain the gelatinous liquid from the cores and skins.

Make the marmalade

  1. Add the strained liquid to the quince pulp.

  2. Add ½ pound of sugar for every pound of fruit.

  3. Boil, stirring constantly, until smooth.

  4. Test for consistency as you would for jelly.

Jar and store

  1. When firm, transfer to jars or bowls and cover tightly.

  2. Store in a dry place; it will keep for a year.

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, flavour and natural pectin that lets the marmalade set.
Sugar
Adds sweetness and helps the mixture thicken and preserve well as it cooks.

The step that matters

Boil while stirring constantly until smooth. Constant stirring keeps the sugar and fruit from scorching on the bottom of the pot, and the mixture must reach a set point to thicken properly.

“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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