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Quince Jelly

A sweet preserve made from quince pulp, juice, and sugar, set into jelly.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Quince Jelly

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

Extract the juice

  1. Cover the quince peeling and pulp with water and place a plate on top.

  2. Boil until tender.

  3. Place the mixture in a jelly cloth and let it drain without squeezing.

Make the jelly

  1. Combine 3 pints of juice with 2 pints of sugar in a pot.

  2. Boil rapidly for about 5 minutes, or until it jellies on the spoon.

  3. Pour into glasses.

Set and cover

  1. Let stand for about 3 days.

  2. Cover with paper.

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.

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.

  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
Their peel and pulp supply the pectin that lets the juice set into a jelly.
Juice
Forms the liquid base that carries the pectin and flavour and sets when concentrated.
Sugar
Adds sweetness and, with pectin and acid, helps the juice form a firm gel.

The step that matters

Boil rapidly until it jellies on the spoon. Pectin sets only at a high sugar concentration and boiling drives off water. Stopping too early leaves a runny syrup, while cooking too long can make the jelly stiff and dull.

“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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