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
Prepare the juice
Cut quinces into small pieces.
Add cold water and boil until soft.
Strain the mixture to obtain juice.
Make the jelly
For each pint of juice, add one pint of granulated sugar.
Boil the juice for twenty minutes.
Add sugar and boil until it jells.
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.
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Quince + sugartop 21% of all pairsSmell alikemoderateCooked 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 natural pectin and tartness help the juice set into a jelly.
- Granulated sugar
- Sugar helps the juice gel as it cooks and adds sweetness.
The step that matters
Boil until it jells. Pectin sets only when enough sugar and acid are present and the juice reaches the right concentration. Stopping too early leaves a runny syrup, while boiling too long can make the jelly stiff and dull.
“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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