Skip to main content
Dessert

Quince Marmalade

A preserve made from ripe quinces, water, and sugar, cooked until thick and jelly-like.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

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 pulp

  1. Peel, quarter, and core the quinces.

  2. Place the quinces in a saucepan with a little water and cook until soft.

  3. Remove the quinces and drain them on a sieve.

  4. Rub the quinces through the sieve to obtain the pulp.

  5. Weigh the pulp and boil an equal quantity of sugar.

Make and pot the marmalade

  1. Combine the pulp and sugar in a saucepan, stirring over heat until it thickens and falls from the spoon like jelly.

  2. Pour the marmalade into pots and cover them once cool.

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
Provide the pectin and tart flavour that give the marmalade its set and character.
Sugar
Adds sweetness and, as it cooks down with the pulp, helps the mixture thicken and keep.

The step that matters

Cooking the pulp and sugar until it sets. The mixture must be cooked long enough to reach the setting point, where pectin and sugar form a gel as it thickens. Stopping early leaves a runny marmalade, while overcooking 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.

You might also like

Quince JellyQuince Jelly131 recipesWhite CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipes