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
Make the juice
Boil the parings and cores of the quinces in a kettle for 10 to 15 minutes.
Strain the mixture through a jelly bag to extract the juice.
Make the jelly
Combine 1 pound of sugar with 1 pound of quince juice in the kettle.
Boil for a few minutes 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
- Their natural pectin and acid help the juice set into a firm jelly.
- Sugar
- Adds sweetness and helps the jelly set by binding water and firming the gel.
The step that matters
Boil until it reaches a jelly consistency. Setting depends on cooking the sugar and juice to the point where enough water evaporates and pectin can form a gel. Undercooked jelly stays runny, while overcooking can make it stiff or dull in flavour.
“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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