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Quince Jelly

A jelly made from quince skins and cores boiled with water and sweetened with white sugar.

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 quince skins and cores in a pot and cover with water.

  2. Boil until tender.

  3. Strain the mixture through a sieve without pressing the fruit.

  4. Pass the juice through a jelly bag.

Make the jelly

  1. Add 1 pound of white sugar for each pint of juice.

  2. Heat the mixture until the sugar dissolves.

  3. Bring to a boil and skim until a jelly forms.

  4. Test the jelly by dropping a small amount into cold water.

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
Skins and cores supply pectin and acidity, which help the juice set into a jelly.
White sugar
Adds sweetness and, when boiled with the juice, helps the jelly set and keeps it stable.

The step that matters

Bring to a boil and skim until a jelly forms. Pectin and acid need enough concentration and heat to gel. Too little boiling leaves a runny jelly, while overcooking can make it stiff or dull. Testing a small drop in cold water shows whether it has set.

“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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