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Dessert

Quince Jelly

Quince jelly is made by boiling quince parings and cores, extracting juice, sweetening with sugar, and cooling to set.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Quince Jelly

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

Ingredients

Directions

Extract the juice

  1. Place the parings and cores of quinces in a kettle and cover them with cold water.

  2. Boil until very tender, then pour into a straining cloth over a crock and let drain untouched.

  3. For every pint of juice, measure ¾ pound of sugar.

Make the jelly

  1. In a kettle, bring the juice to a boil, then stir in the sugar gradually.

  2. Boil for twenty minutes, then pour into glasses.

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.

Photo for illustrative purposes only · Contact us to use it

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
Their parings and cores release pectin and tart flavour into the cooking water to set the jelly.
Sugar
Sweetens the jelly and helps it set firm when boiled with the quince juice.

The step that matters

Let the juice drain untouched. Pressing or squeezing the straining cloth pushes fine solids through, making the jelly cloudy. Gentle dripping gives a clear jelly.

“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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