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Dessert

Quince Marmalade

A preserve made by cooking quince pulp with sugar until sliceable.

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 pulp

  1. Cut the quinces into quarters.

  2. Stew them in a little water until tender.

  3. Rub the cooked quinces through a sieve to obtain the pulp.

Make the marmalade

  1. Add 1 pound of sugar to the pound of pulp.

  2. Cook the mixture very slowly, stirring frequently to prevent burning.

  3. Once it can be cut into slices, it is done.

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 pulp and natural pectin that lets the marmalade set firm.
Sugar
Sweetens the pulp and, as it concentrates, helps the marmalade gel and keep.

The step that matters

Cook the mixture very slowly, stirring frequently. Sugar-rich fruit pulp scorches easily on the bottom of the pan. Slow heat and frequent stirring evaporate water gradually and prevent burning, which would give a bitter flavour.

“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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