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Quince Jelly and Marmalade

A quince preserve made by boiling fruit, straining the liquid, adding sugar, and cooking into jelly and marmalade.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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 Jelly and Marmalade

Ingredients

Directions

Prepare the fruit

  1. Wash the quinces and add them to 3 quarts of water.

  2. Boil until the fruit is soft, then drain the liquid through a colander.

  3. Strain the liquid through a flannel cloth.

Make the jelly

  1. Add 1 pound of sugar for every pint of liquid and boil until it jellies.

  2. Sift the remaining pulp through the jelly.

Make the marmalade

  1. In a pot, combine 2 quart bowls of quince pulp with 3 pints of sugar.

  2. Stir well and cook over heat for 20 minutes, stirring constantly.

  3. Pour into bowls and cover with paper.

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

Quinces
Supply the fruit flavour and natural pectin that help the marmalade thicken and set.
Sugar
Sweetens the fruit and, when boiled, helps the mixture thicken and set into a jelly.

The step that matters

Stir constantly while the pulp cooks with the sugar. The thick, sugar-rich pulp sticks and scorches easily on the bottom of the pot. It also keeps thickening as it cools, so stopping early or leaving it unattended can leave it burnt or too runny.

“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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