Skip to main content
Main

Quince Marmalade

A preserve made from boiled quince cores, peels, and fresh quince, sweetened with powdered sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

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, core, and quarter the quinces.

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

  3. Strain the juice from the boiled cores and peels.

  4. Cut out the hard portions from the fresh quinces and simmer them gently until very soft.

  5. Press the quinces through a coarse sieve with the juice.

Make the marmalade

  1. In a clean pan, boil the mixture until it forms a thick paste.

  2. Add three-quarters of a pound of finely powdered sugar for each pound of quinces and half a pint of juice.

  3. Boil the marmalade for half an hour, stirring constantly until it is firm and bright in color.

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 body that let the pulp set into a firm, thick marmalade.
Sugar
Sweetens the marmalade and helps it thicken and set as it boils down.

The step that matters

Boiling the thick paste with sugar, stirring constantly. Sugar is added to concentrated fruit pulp, and constant stirring prevents scorching on the base of the pan while the mixture thickens. Sugar concentration and boiling time together determine whether the marmalade sets firm rather than staying runny.

“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.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes