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Dessert

Quince Jelly and Marmalade

A sweet preserve made from quince fruit, sugar, and water, cooked into jelly or marmalade.

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 Jelly and Marmalade

Ingredients

Directions

Prepare the quinces

  1. Peel, quarter, and core the quinces.

  2. Cover the quinces with cold water and cook rapidly until soft.

  3. Strain the mixture through a jelly bag without squeezing.

Make the jelly

  1. Measure the juice and boil for 20 minutes.

  2. Add 1 pound of sugar for each pint of juice and heat the sugar.

  3. Combine the heated sugar with the juice and boil rapidly for 2 to 3 minutes, skimming carefully.

Make the marmalade

  1. For marmalade, add ½ pound of sugar to each pound of pulp left in the jelly bag and boil until thick and smooth.

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 fruit flavour and the pectin that lets the mixture set.
Sugar
Sweetens the preserve and helps it thicken and set as it boils.

The step that matters

Skimming during the final boil. Foam rises as the sugar boils into the juice; removing it keeps the preserve clear and smooth. Boiling rapidly for the set helps the pectin and sugar gel properly.

“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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