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To Can Quinces

A preserved quince dish made by canning sliced quinces in a sugar syrup.

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 ↓

To Can Quinces

Ingredients

Directions

Prepare

  1. Slice the quinces thinly like apples.

  2. Prepare jars and lids by placing them in a pan of boiling water.

Make the syrup and cook the quinces

  1. In a pot, combine sugar and water, and bring to a boil.

  2. Add the quinces to the boiling mixture and cook until clear and tender.

Fill and seal

  1. Fill the jars with quinces and syrup, ensuring the syrup overflows.

  2. Seal the jars tightly and quickly.

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, which softens and turns clear and tender as it cooks in the syrup.
Sugar
Sweetens the syrup and helps preserve the fruit.
Water
Dissolves the sugar to form the syrup that covers and cooks the quinces.

The step that matters

Fill and seal the jars. Filling the jars with syrup that overflows leaves little headspace and helps push out air. Sealing quickly keeps the jars hot and helps create a vacuum as they cool, which supports a lasting seal.

“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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