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Quince Mabmalade

A sweet preserve made from boiled and mashed quinces with sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 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 Mabmalade

Ingredients

Directions

Prepare

  1. Boil the quinces until soft, then mash them with a spoon.

Make the marmalade

  1. Combine the mashed quinces and sugar in a pot and boil until well softened.

Strain and jar

  1. Strain the mixture through a coarse sieve.

  2. Pour the strained mixture into small jars for storage.

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 fruit base and natural pectin that helps the marmalade thicken and set.
Sugar
Sweetens the fruit, helps thicken the mixture and aids its keeping quality.

The step that matters

Boil until well softened. Pectin and sugar only thicken the fruit properly after enough cooking. Stopping early leaves the marmalade runny, while overcooking can scorch the sugar on the base of the pot.

“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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