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Grape and Quince Jelly

A jelly made from grapes and quinces, sweetened with sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Grape and quince work together. They rank in the top 8% of all ingredient pairs, and cooks put them together in 96 recipes. Both carry ethyl isobutyrate, which smells fruity, ethereal. The science ↓

Grape and Quince Jelly

Ingredients

Directions

Prepare the fruit

  1. Cut the quinces, removing all seeds.

  2. Cook the quinces in minimal water until tender.

  3. Mash the grapes.

  4. Add 1 cup of water to the grapes.

  5. Cook the mixture for 20 minutes.

  6. Strain the mixture.

Make the jelly

  1. Place the juice on the stove to boil.

  2. Boil the juice for 15 minutes.

  3. Skim off any foam that appears.

  4. Preheat the sugar in the oven.

  5. Use 1 pound of sugar for every pint of juice.

  6. Add the hot sugar to the juice.

  7. Boil for 10 minutes until ready for jars.

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.

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. Grape + quincetop 8% of all pairs
    Smell alikemoderate
    Cooked together96 recipes

    Shared aroma: ethyl isobutyrate (fruity, ethereal).

  2. Quince + sugartop 21% of all pairs
    Smell alikemoderate
    Cooked together1,444 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

  3. Grape + sugartop 23% of all pairs
    Smell alikelow
    Cooked together7,490 recipes

    Shared aroma: beta-damascenone (apple, rose).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Grapes
Provide the main fruit flavor and pectin-rich juice that helps the jelly set.
Quinces
Add natural pectin and acidity that help the jelly firm up and set.
Sugar
Sweetens the jelly and helps it set by binding water with pectin.

The step that matters

Boil the juice with the sugar until ready for jars. Pectin needs enough sugar, acid and boiling to form a gel. Too little boiling leaves the jelly runny, while overcooking can darken its flavor and stiffen it too much.

Swap the grape

How well each one fits the dish's main ingredients (quince, sugar):

  1. Vanillafits better
  2. Pearfits better
  3. Applefits better
  4. Grapethe original

Fit is the average pairing score against quince, sugar. Candidates are from the same food group and used in at least 100 recipes.

“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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