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Another Way to Preserve Quinces

A preserved quince product made by cooking quince slices, straining the juice, adding sugar, and boiling to a currant jelly consistency.

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

Another Way to Preserve Quinces

Ingredients

Directions

Prepare the quinces

  1. Peel and slice very ripe quinces.

  2. Place the slices in a pan and cover them with water.

  3. Cook until the quinces are tender.

Make the preserve

  1. Strain the mixture through a fine sieve into an earthen pan.

  2. Measure the juice and add an equal weight of sugar.

  3. Boil the mixture until it reaches the consistency of currant jelly.

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

Quinces
Provide the fruit flavour and natural pectin that lets the preserve set.
Sugar
Sweetens the preserve and helps it thicken and keep as it cooks down.

The step that matters

Boil until the consistency of currant jelly. Cooking must continue until the sugar and pectin concentrate enough to set. Stopping too early leaves a runny preserve, while overcooking can make it stiff and sugary.

“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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