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Quince Marmalade

A preserve made from quince pulp and sugar.

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 the quinces

  1. Pare, 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 and weigh it.

Make the marmalade

  1. Boil an equal quantity of sugar, then add the pulp.

  2. Stir the mixture over the heat until it falls from the spoon like jelly.

  3. Pour the marmalade into pots and cover them tightly 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 body and character.
Sugar
Sweetens the pulp and helps it thicken into a set, jelly-like consistency.

The step that matters

Stirring until the mixture falls from the spoon like jelly. Cooking long enough concentrates sugar and dissolves pectin so the marmalade sets. Stopping too early leaves it runny, while overcooking can make it stiff and prone to scorching on the base 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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