Skip to main content
Dessert

Quince Jelly, No. 2

A preserved quince jelly made by boiling quince cores and parings, extracting juice, and cooking with sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

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, No. 2

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Extract the juice

  1. Place the cores and parings of quinces in a pot and cover with cold water.

  2. Boil until soft, then squeeze and add the juice to the water.

  3. Strain the mixture and measure the juice.

Make the jelly

  1. Spread the sugar in pans.

  2. Heat the sugar in a 350°F (175°C) oven, stirring to prevent burning.

  3. Boil the juice for 5 minutes.

  4. Add the hot sugar, stirring until dissolved.

  5. Skim any scum that rises.

  6. Bring the mixture to a boil.

Jar and cool

  1. Pour into jars or glasses and let cool.

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. 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

Quince cores and parings
Supply pectin and tart flavour, which help the juice gel into a jelly.
Sugar
Sweetens the jelly and, with pectin and acid, helps it set firm.

The step that matters

Dissolve the sugar fully before the final boil. Sugar must dissolve completely in the hot juice. Undissolved grains can seed sugar crystals, leaving a grainy jelly, and stirring keeps the sugar from scorching on the bottom of the pan.

“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.

You might also like

White CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipesSpice CakeSpice Cake344 recipes