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Marmalade of Quinces

A preserved quince spread made by cooking quince with 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 ↓

Marmalade of Quinces

Ingredients

Directions

Prepare the quinces

  1. Scald the quinces until very tender.

  2. Pare, quarter, and remove the cores and hard parts from the quinces.

Make the marmalade

  1. Stew the parings, cores, and hard parts in enough water to yield 2 cups of liquid.

  2. Once the liquid is clear, chop the quinces and mix with the powdered sugar.

  3. Strain the liquid from the cores into the quince mixture and boil until it reaches a marmalade consistency.

  4. Pour into pots and cover properly 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 pectin and tart flavor that give marmalade its body and character.
Powdered sugar
Sweetens the marmalade and helps it thicken and keep as it cooks down.

The step that matters

Boil until it reaches a marmalade consistency. Quince gels only once enough sugar and water have cooked off and the pectin-rich strained liquid is concentrated. Undercooking leaves a runny spread, while overcooking can make it stiff and sticky.

“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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