Skip to main content
Dessert

Another Way to Make Quince Marmalade

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

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Quince and tea work together. They rank in the top 17% of all ingredient pairs, and cooks put them together in 11 recipes. Both carry 2-methoxy-4-vinylphenol, which smells clove, smoky. The science ↓

Another Way to Make Quince Marmalade

Oven, in the book's wordsA cool oven

Ingredients

Directions

Prepare

  1. Pare and quarter the quinces. Weigh an equal quantity of sugar.

Make the syrup

  1. In a pot, combine 4 pounds of sugar with 1 quart of water, boil, and skim.

Soften the quinces

  1. Place the quinces in a stone jar with 1 tea-cup of water at the bottom, packing them with a little sugar in between.

  2. Cover the jar tightly and place it in a cool oven or on a stove until the quinces soften and turn red.

Finish the marmalade

  1. Pour the fruit syrup and 1 quart of quince juice into a preserving pan and boil until the marmalade is complete, breaking up any lumps of 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 + teatop 17% of all pairs
    Smell alikemoderate
    Cooked together11 recipes

    Shared aroma: 2-methoxy-4-vinylphenol (clove, smoky).

  2. Quince + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together1,444 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

  3. Sugar + teatop 31% of all pairs
    Smell alikelow
    Cooked together1,204 recipes

    Shared aroma: beta-damascenone (apple, rose).

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 gives the marmalade its set and characteristic flavour.
Sugar
Sweetens the marmalade and, at high concentration, helps preserve it and firm the set.
Quince juice
Adds concentrated quince flavour and natural pectin to help the marmalade gel.

The step that matters

Boiling the marmalade to completion. The mixture must reach a high enough sugar concentration and temperature to gel. Undercooking leaves it runny, while overcooking can scorch the sugar and darken the flavour.

Swap the quince

How well each one fits the dish's main ingredients (sugar, tea):

  1. Vanillafits better
  2. Peachfits better
  3. Lemonfits better
  4. Quincethe original

Fit is the average pairing score against sugar, tea. Candidates are from the same food group and used in at least 100 recipes.

“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