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Dessert

Quince Marmalade

A preserve made from grated quinces, sugar, and water boiled together.

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

  1. Peel and grate the quinces.

  2. In a pot, combine the grated quinces, sugar, and water.

  3. Bring to a boil and then boil for 20 minutes.

  4. If the mixture is too thick, add more water.

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 fruit flavour that give the marmalade its body and set.
Sugar
Sweetens the preserve and, as it dissolves and concentrates, helps it thicken and keep.
Water
Softens the grated quince and loosens the mixture so it can cook down evenly.

The step that matters

Boiling for 20 minutes. Boiling concentrates the sugar and releases pectin from the quince. Too short a boil can leave the marmalade runny, while overcooking can make it stiff and dark.

“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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