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
Prepare the quince
Wash the quince fruit and remove stems and any damaged parts.
Use the best parts for canning and the skins, cores, and hard parts for jelly.
Make the jelly
Boil the quince with enough water to cover until the pulp is soft.
Mash the mixture and drain to extract the juice.
Add an equal weight of hot sugar to the juice and boil until it jellies on a spoon.
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
- Quince fruit
- Provides the pectin and tart flavour that let the juice set into a jelly.
- Sugar
- Adds sweetness and helps the juice thicken and set as it boils.
The step that matters
Boil the juice until it jellies on a spoon. Setting depends on reaching the right concentration of sugar, pectin and acid. Too little boiling leaves the jelly runny, while overboiling can make it stiff and 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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