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 quinces
Pare and core the quinces.
Cover the quinces with water and boil until tender.
Rub the cooked quinces through a colander.
Measure equal weights of the quince puree and sugar.
Cook and pot
Boil the mixture for twenty minutes, stirring constantly.
Pour the marmalade into cups and tumblers.
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.
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Quince + sugartop 21% of all pairsSmell alikemoderateCooked 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
- Quinces
- Provide the fruit, pectin and tart flavour that give the marmalade its body and character.
- Sugar
- Sweetens the marmalade and, when boiled down, helps it thicken and set.
The step that matters
Boil the mixture for twenty minutes, stirring constantly. Quince puree and sugar can scorch on the bottom of the pan and stick as they thicken. Constant stirring spreads the heat evenly and lets the mixture reduce to a spreadable 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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