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 jelly
Combine quince shavings and parboiling water in a pot.
Boil until soft.
Strain through a coarse bag.
Add 1 pound of sugar for every pint of liquid.
Boil for exactly 20 minutes.
Jar and seal
Pour hot jelly into half-pint jars.
Cut white paper larger than the jar.
Mix flour and water.
Apply the mixture around the edge of the paper.
Press the paper tightly onto the jar.
Clean the jars with a wet rag before storing.
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 shavings
- Provide the pectin and natural flavour that set the jelly.
- Sugar
- Sweetens the jelly and helps it set into a firm gel.
The step that matters
Boil for exactly 20 minutes. Boiling the sugar and quince liquid to the right point concentrates the sugar and pectin so the jelly sets. Too short a boil leaves it runny, and too long can darken the flavour and weaken the set.
“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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