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Dessert

Quince Maamalade

A quince preserve made by boiling quince pieces with juice and sugar until a thick paste forms.

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 Maamalade

Ingredients

Directions

Prepare the quinces

  1. Pare, core, and quarter the quinces.

  2. Boil the quinces in enough water to nearly cover until they begin to break.

  3. Strain the juice from the quinces.

  4. Simmer the quinces gently until perfectly tender.

  5. Press the quinces with the juice through a coarse sieve into a clean pan.

Make the marmalade

  1. Boil the mixture until it forms almost a dry paste.

  2. Add 3/4 lb of sugar for each pound of quinces and the half pint of juice.

  3. Boil the marmalade for 30 minutes, stirring gently without ceasing.

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 pectin and tart flavor, and their pulp thickens into the marmalade body as it cooks.
Sugar
Sweetens the marmalade and, with boiling, helps it thicken and set as the water evaporates.
Prepared juice
Carries the quince flavor and pectin and adds moisture for the mixture to cook down.

The step that matters

Boil the mixture until it forms almost a dry paste. Cooking off water concentrates the sugar and pectin so the marmalade can set. Stopping too early leaves it runny; cooking too long can scorch it on the bottom of the pan.

“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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