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Dessert

Quince Marmalade

A preserve made by cooking quince with sugar and water until thick.

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 the quinces, quarter them, and remove the cores.

  2. Place the quinces in a saucepan and cover them with parings.

  3. Fill the saucepan nearly with spring water and cover the saucepan.

  4. Stew over low heat until the quinces are soft and pink.

  5. Remove the quinces from the saucepan and mash them into a pulp.

Make the marmalade

  1. In a separate pot, combine the sugar with enough water to dissolve it, then boil the sugar mixture and skim it.

  2. Add the quince pulp to the sugar mixture.

  3. Boil gently for 45 minutes, stirring the mixture constantly.

Pot and store

  1. Once cooled, transfer the marmalade to flat pots.

  2. Seal the pots tightly and store the marmalade for later use.

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 pectin that give the marmalade its body and set.
Fine loaf sugar
Sweetens the pulp and, with long boiling, helps the marmalade thicken and keep.

The step that matters

Boil gently for 45 minutes while stirring constantly. Quince pulp is thick and sticks and scorches easily on the bottom of the pan. Constant stirring and gentle heat prevent burning and let the pulp reduce evenly into a thick, set marmalade.

“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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