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Quince Marmalade

A sweet preserve made from quinces, water, and sugar.

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

  1. Peel and cut quinces into small squares.

  2. Cover with water and boil until tender.

Make the marmalade

  1. Remove the quinces and add ¾ as much sugar as quinces, then boil for a few minutes.

  2. Add the quinces back and boil for 25 to 30 minutes.

Jar and seal

  1. Drain the mixture and put it in jars.

  2. Pour syrup over the quinces and seal the jars.

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 natural pectin and fruity flavour, which help the marmalade thicken and set.
Sugar
Sweetens the fruit and, once concentrated by boiling, helps the marmalade set and keep.

The step that matters

Boiling the quinces with the sugar for 25 to 30 minutes. Sugar and fruit must cook long enough for the pectin and sugar to concentrate and set. Stopping too early leaves the marmalade runny, while overcooking can darken it and make it stiff.

“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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