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Quince Marmalade

A preserve made from boiled quinces, their juice, and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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 quinces

  1. Pare, core, and quarter the quinces.

  2. Boil the quinces in enough water to nearly cover them until they begin to break.

  3. Strain the juice from the quinces.

Make the marmalade

  1. For the marmalade, combine the strained juice with an equal amount of sugar.

  2. Cook the mixture until it thickens to your desired consistency.

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
Supply the pectin and tartness that help the marmalade set and taste bright.
Sugar
Sweetens the marmalade and, as it concentrates, helps it thicken and set.

The step that matters

Cooking until it thickens. Judge by consistency rather than time. Pectin and sugar set as water evaporates and the mixture concentrates. Stopping too early leaves the marmalade runny, while cooking too long can make it stiff and dark.

“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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