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 quinces
Prepare the quinces by removing the stems and blossoms, washing them clean, and slicing them without peeling.
Place the sliced quinces in a pan and add enough water to cover them.
Stew and strain
Stew the quinces gently, adding a little water occasionally until they are soft.
Pour the mixture into a jelly bag and let the liquid drain through without pressing.
Optionally, squeeze the bag for a lesser quality jelly.
Make the jelly
For each pint of liquid, add 1 pound of pounded loaf sugar and boil until it reaches a jelly consistency.
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
- Provide the pectin and tart flavor that help the liquid set into a jelly.
- Loaf sugar
- Sweetens the jelly and helps it set when boiled with the quince liquid.
The step that matters
Boiling with the sugar until jelly consistency. Quince liquid needs enough sugar and boiling to concentrate and reach the gel point. Stopping too early leaves a runny jelly, while boiling too long can make it stiff or dull in flavor.
“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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