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
Boil quinces until soft, then pass through a colander.
For every pound of pulp, add one pound of sugar.
Boil until the desired consistency is reached.
You can also use canned or preserved quinces by chopping them fine, adding sugar if needed, and cooking until firm.
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 pectin and fruit pulp that give the marmalade its body and set.
- Sugar
- Sweetens the fruit and helps the marmalade thicken and keep its set.
The step that matters
Boil until the desired consistency is reached. Sugar and pectin only set once enough water has cooked off and the mixture reaches the gel point. Stopping too early leaves a runny marmalade, while cooking too long can make it stiff and dull in flavour.
“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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