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Dessert

Quince Marmalade

A sweet preserve made by cooking peeled, cored quinces with quince 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 ↓

Quince Marmalade

Ingredients

Directions

Prepare the quinces

  1. Pare, core, and quarter the quinces, then boil them in enough water to nearly cover them until they begin to break.

  2. Strain the juice from the quinces.

Cook and sweeten

  1. Simmer the quinces gently until perfectly tender, then press them with the juice through a coarse sieve.

  2. In a clean pan, boil the mixture until it forms almost a dry paste.

  3. Add ¾ lb of sugar for each pound of quinces and ½ pint of juice, and boil for 30 minutes, stirring continuously.

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 pectin and tart flavour that give the marmalade its body and character.
Powdered sugar
Sweetens the fruit and, as it boils down, helps the mixture thicken and set.

The step that matters

Stirring during the final 30-minute boil. Once sugar is added, the thick mixture can scorch on the bottom of the pan. Constant stirring spreads the heat evenly and prevents burnt flavour while the sugar dissolves and the marmalade thickens.

“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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