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Quince Marmalade

A preserved quince marmalade made with sugar and water or wine, cooked until tender and clarified.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Quince and wine work together. They rank in the top 14% of all ingredient pairs, and cooks put them together in 63 recipes. Both carry ethyl isobutyrate, which smells fruity, ethereal. The science ↓

Quince Marmalade

Oven, in the book's wordsA cool oven

Ingredients

Directions

The book says “a cool oven”. The 300°F in the steps is the modern equivalent, not the book's own figure.

Prepare the quinces

  1. Pare and quarter the quinces.

  2. Weigh an equal amount of sugar to the quinces.

Slow-cook the quinces

  1. Place the quinces in a stone jar and add the water or wine at the bottom.

  2. Sprinkle a little sugar between the layers of quinces.

  3. Cover the jar tightly and place it in a cool oven (300 °F / 150 °C) or in a kettle of water.

  4. Cook until the quinces are red and tender.

Make the marmalade

  1. Clarify the sugar and add it to the quinces in a preserving pan.

  2. Boil the mixture, constantly breaking lumps with a preserving ladle until it becomes a fine marmalade.

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 + winetop 14% of all pairs
    Smell alikemoderate
    Cooked together63 recipes

    Shared aroma: ethyl isobutyrate (fruity, ethereal).

  2. Quince + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together1,444 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

  3. Sugar + winetop 31% of all pairs
    Smell alikelow
    Cooked together9,581 recipes

    Shared aroma: beta-damascenone (apple, rose).

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 and natural pectin that set the marmalade.
Sugar
Sweetens the fruit and helps preserve and thicken the marmalade as it cooks down.

The step that matters

Boil the mixture until fine. Constantly breaking lumps keeps the cooked quince smooth, and boiling concentrates the sugar and pectin so the marmalade sets rather than stays runny.

Swap the quince

How well each one fits the dish's main ingredients (sugar, wine):

  1. Vanillafits better
  2. Applefits better
  3. Grapefits better
  4. Quincethe original

Fit is the average pairing score against sugar, wine. Candidates are from the same food group and used in at least 100 recipes.

“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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