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Quince Marmalade

A sweet preserve made from ripe yellow quinces and granulated sugar, cooked until a smooth mass.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 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

  1. Peel, core, and quarter the quinces.

  2. Place the peelings and cores in a preserving kettle and cover with water.

  3. Boil until very soft, then strain the mixture.

Make the marmalade

  1. In the kettle, combine the quinces and sugar, then pour the strained liquid over them.

  2. Boil the mixture until it becomes a smooth mass, skimming frequently and stirring from the bottom to prevent sticking.

  3. Pour into glass jars and seal tightly.

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 pectin and tart flavor that give the marmalade its body and character.
Granulated sugar
Sweetens the marmalade and helps it thicken into a spreadable set as it cooks down.

The step that matters

Stirring from the bottom while boiling. Sugar-rich fruit mixtures scorch easily on the hot base of the kettle, and the dense mass can burn or stick. Stirring from the bottom and skimming keeps the mixture even and prevents a burnt taste.

“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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