Skip to main content
Dessert

Quince Marmalade

A preserve made by boiling quinces with powdered sugar until jam-like.

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

  1. Quarter the quinces and boil them until very tender.

  2. Pulp the quinces through a fine sieve.

Make the marmalade

  1. For every pound of pulp, add one pound of powdered sugar.

  2. Boil the mixture until it reaches the consistency of raspberry jam.

  3. Pour the marmalade into pots 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 pulp that forms the body and natural pectin of the marmalade.
Powdered lump sugar
Sweetens the pulp and helps it thicken into a spreadable set when boiled.

The step that matters

Boil the mixture until it reaches the consistency of raspberry jam. Quince pulp has to be cooked down long enough for its pectin and sugar to concentrate and set. Stopping too early leaves a runny marmalade, while overcooking can make it stiff and dull in 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.

You might also like

Quince JellyQuince Jelly131 recipesWhite CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipes