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Dessert

Quince Marmalade

A preserve made from quince fruit, water, and sugar, boiled until thick and smooth.

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 Marmalade

Ingredients

Directions

Prepare

  1. Pare and core the quinces, then cut them into small pieces.

  2. Boil the parings and cores in enough water to cover them until soft.

  3. Strain the mixture through a cloth.

Make the marmalade

  1. Add the quinces and sugar to the strained liquid.

  2. Boil everything together over medium heat until smooth and thick, stirring constantly.

Jar

  1. Once cooled, transfer the marmalade to glass jars.

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
Their natural pectin helps the marmalade set into a thick, spreadable texture.
Sugar
Adds sweetness, helps thicken the mixture and preserves the fruit.

The step that matters

Boil over medium heat while stirring constantly. Sugar-rich fruit mixtures can scorch and stick to the pan bottom. Constant stirring spreads the heat evenly, and cooking until thick lets the pectin and sugar set properly.

“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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