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Dessert

Quince Marmalade

A preserve made from quince fruit, sugar, and water, boiled until thickened and stored in jars.

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

  1. Wash, peel, and core the quinces.

  2. For each pound of fruit, use one pound of sugar.

  3. Boil the parings and cores in enough water to cover them until soft.

  4. Strain the liquid into a preserving kettle with the fruit and sugar.

Cook and store

  1. Boil over low heat, stirring frequently until it thickens.

  2. Once cooled, transfer to tumblers or glass jars.

  3. Cover with brandy paper and secure with paper, then store in a dry, cool place.

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 and natural pectin that help the marmalade set as it thickens.
Sugar
Sweetens the marmalade and helps preserve it while thickening the fruit mixture.

The step that matters

Boil over low heat, stirring frequently until it thickens. Low heat with frequent stirring keeps the sugar and fruit from scorching on the bottom of the kettle while the mixture reduces and sets. Scorching gives a burnt flavour and darker colour.

“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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