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Kicher Marmalade

A quince marmalade made by boiling quinces with juice and sugar 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 ↓

Kicher Marmalade

Ingredients

Directions

Prepare

  1. Peel and core the quinces, then chop them into small pieces.

  2. In a large pot, combine the chopped quinces and juice.

Cook

  1. Boil the mixture for about 20 to 40 minutes until it thickens.

  2. Add the sugar and continue to boil for another 30 minutes, stirring frequently.

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
Their natural pectin helps the marmalade thicken and set as it cooks.
Juice
Provides the cooking liquid that softens the chopped quince and carries the heat through the pot.
Sugar
Adds sweetness and, once cooked, helps the marmalade set and keep well.

The step that matters

Stirring while the sugar boils. Once sugar is added, the mixture becomes thick and dense and can scorch on the bottom of the pot. Frequent stirring spreads the heat evenly and keeps the fruit from sticking and burning.

“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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