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Quince Jelly

A preserve made from quince fruit, water, and sugar, boiled until it sets.

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

Prepare the quinces

  1. Cut and core the quinces.

  2. Place the quinces in enough water to cover them.

  3. Stir gently until they become soft.

  4. Strain the mixture without pressure.

Make the jelly

  1. For every pound of juice, add 1 pound of crushed sugar.

  2. Add the crushed sugar to the juice.

  3. Boil the juice for 20 minutes.

  4. Boil again until it jellies, about 15 minutes.

  5. Stir and skim well.

  6. Strain the mixture through a thin cloth.

  7. Pour the jelly into glasses and cover when cold.

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

Ripe quinces
Provide the pectin and tart flavour that give the jelly its set and character.
Crushed sugar
Sweetens the jelly and helps it set firm as it boils.

The step that matters

Boil again until it jellies. Jelly sets when enough pectin, acid and sugar are concentrated by boiling. Stopping too early leaves it runny, while boiling too long can make it stiff or cloudy.

“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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