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Quince-Marmalade

A preserve made by cooking quince pulp with sugar and water until thick.

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

Oven, in the book's wordsA moderate oven

Ingredients

Directions

Prepare the quinces

  1. Pare and quarter the quinces, removing the cores.

  2. Place them in a saucepan with the parings and cover with spring water.

  3. Cover the saucepan and simmer over low heat until soft and pink.

  4. Remove the quinces and mash them into a pulp.

Make the marmalade

  1. Dissolve the same weight of sugar in the water used for stewing.

  2. Boil the sugar solution, then add the quince pulp and stir continuously for 45 minutes.

  3. Transfer to pots and seal tightly.

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 fruit pulp, pectin and tart flavour that form the marmalade's body.
Fine loaf sugar
Sweetens the marmalade and helps it thicken and keep as it cooks down.

The step that matters

Stirring the pulp into the boiling sugar solution. Stirring continuously while the mixture cooks down keeps the pulp from sticking and scorching on the base of the pan, which would give a burnt taste. Constant stirring also helps the sugar and fruit concentrate evenly into a thick set.

“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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