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To Make Quince Marmalade

A marmalade made from quince, sugar, and water.

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 ↓

To Make Quince Marmalade

Ingredients

Directions

Prepare the quinces

  1. Pare, quarter, and core the quinces.

  2. Boil the quinces in water until tender.

  3. Remove the quinces.

  4. Weigh the quinces.

Make the marmalade

  1. Clarify the same weight of lump sugar in the water used for boiling.

  2. Break the quinces with the back of a wooden spoon.

  3. Add the quinces to the syrup.

  4. Boil until jellied.

Pot and seal

  1. Once cold, pot the marmalade.

  2. Seal the marmalade.

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 tart flavour that give the marmalade its body and set.
Lump sugar
Sweetens the marmalade and, with boiling, helps it thicken into a jelly.

The step that matters

Boil until jellied. Quinces are high in pectin, but the mixture only sets once enough sugar and water have boiled off to concentrate it. Stopping too early leaves a runny marmalade, while boiling too long can make it stiff and dull in colour.

“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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