Name: Quince Marmalade
Ingredients: quince; water; sugar

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

quince
water
sugar

Directions

Prepare the fruit

Harvest the fruit when fully ripe.
Pare, quarter, and core the quinces.

Make the marmalade

Boil the skins with an equal number of teacupfuls of water as pounds of quinces.
When soft, mash the skins and strain the water from them.
Combine the strained water with the mashed quinces and add sugar to taste.

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.

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

Quince: Provides the fruit body, pectin and tart flavour that give the marmalade its set and character.
Sugar: Adds sweetness and helps the marmalade thicken and keep once cooked.

“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.