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Dessert

Quince Marmalade

A preserve made from quince fruit, juice, 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 the quinces

  1. Cut out the hard parts around the cores of the quinces.

  2. Simmer the quinces gently until perfectly tender.

Make the marmalade

  1. Press the quinces with the juice through a coarse sieve into a clean pan.

  2. Boil the mixture until it forms almost a dry paste.

  3. Add ¾ pound of sugar for each pound of quinces and ½ cup of juice.

  4. Boil the marmalade for 30 minutes, stirring gently without ceasing.

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 bulk of the fruit and natural pectin that helps the marmalade set.
Fine powdered sugar
Adds sweetness and helps thicken and set the marmalade while preserving it.
Juice from quinces
Adds moisture so the pressed fruit can be cooked down smoothly.

The step that matters

Boil the mixture until it forms almost a dry paste. Cooking off enough water concentrates the fruit and pectin so the marmalade can set. Stopping too early leaves it runny, while cooking too long can scorch the fruit.

“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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