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Quince Marmalade

A quince preserve made by stewing quince pulp with sugar until it sets.

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 the pulp

  1. Pare the quinces and place them in a preserving pan with enough water to cover the bottom.

  2. Stew gently until reduced to a pulp.

  3. Pass the pulp through a fine sieve and weigh it.

Make the marmalade

  1. Return the pulp to the pan, add the sugar, and cook gently until it sets quickly when tested on a cold plate.

Jar and store

  1. Pour into jars, cover with paper brushed with egg white, and store in a cool, dry place.

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

Quince pulp
Provides the fruit body, pectin and flavour that the marmalade is built from.
Loaf or preserving sugar
Sweetens the pulp and, with cooking, helps it thicken and set.

The step that matters

Cooking the pulp with sugar until it sets. Sugar and pectin need to be concentrated by gentle boiling to reach a gel. Undercooking leaves it runny, while overcooking can make it stiff or darken it. Testing on a cold plate shows when it has reached setting point.

“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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