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Quince Marmalade

A preserve made by stewing quince pulp with sugar until it sets.

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 pulp

  1. Peel the quinces and place them in a preserving pan with enough water to just cover the bottom.

  2. Stew gently until the fruit reduces to a pulp.

  3. Pass the pulp through a fine sieve and weigh it.

Make and store the marmalade

  1. Return the pulp to the pan, add the sugar, and cook gently until the marmalade sets quickly when tested on a cold plate.

  2. Pour into jars, cover with paper brushed with egg white, and store.

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

Quince pulp
Provides the fruit body and natural pectin that help the marmalade thicken and set.
Loaf or preserving sugar
Sweetens the marmalade and, as it dissolves and concentrates, helps it gel and keeps it preserved.

The step that matters

Cooking the pulp with sugar until it sets. Cook gently and test on a cold plate: too little cooking leaves it runny, while overcooking can make it stiff, dull, or caramelised. Pectin and acid need the right sugar concentration to gel.

“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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