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Dessert

Quince Marmalade

A preserve made from quinces, sugar, water, and quince juice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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

Oven, in the book's wordsA cool oven

Ingredients

Directions

Prepare the quinces

  1. Pare the quinces and quarter the peeled quinces.

  2. Weigh an equal quantity of sugar.

Make the syrup

  1. Combine 4 pounds of sugar with 1 quart of water in a pot and boil the sugar and water mixture, then skim the mixture.

Bake and cook

  1. Place the quinces in a stone jar with ½ cup of water at the bottom.

  2. Layer the quinces with a little sugar and cover the jar tightly.

  3. Place the jar in a cool oven until the quinces soften and turn red.

  4. Pour the quinces, syrup, and 1 quart of quince juice into a preserving pan.

  5. Boil everything together until the marmalade is complete, breaking up the fruit with a ladle.

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 body and pectin that help the marmalade set and give its flavour.
Sugar
Sweetens the marmalade and helps it thicken and preserve the fruit as it cooks.
Quince juice
Adds concentrated quince flavour and natural pectin to help the marmalade set.

The step that matters

Boil everything together until the marmalade is complete. Sugar and fruit must reach a high enough concentration and temperature to set. Stopping too early leaves a runny marmalade, while overcooking can make it stiff and dark.

“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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