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
Slice the quinces and place them in a pan with cold water.
Boil the mixture until the quinces are tender.
Pour the mixture through a flannel bag to filter the juice.
Make the jelly
For each pound of filtered juice, add one pound of sugar.
Boil the mixture on a clear fire for twenty minutes.
Remove from heat, skim off the scum, and proceed as for Red Currant Jelly.
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 natural pectin and tart fruit flavor that help the juice gel.
- Sugar
- Adds sweetness and body, and helps the jelly set and keep.
The step that matters
Boil the juice with sugar for twenty minutes. Sugar, pectin and fruit acid only form a gel when the mixture is boiled enough to concentrate. Too short a boil leaves the jelly runny, while overcooking can make it stiff and dull in color.
“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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