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 juice
Wash, core, and slice the quinces into small pieces.
Stew the quinces in plenty of water until soft and the juice is rich.
Pour off all the juice.
Make the jelly
For jelly, combine 1 pint of juice with 1 pint of sugar.
Boil the mixture until it jellies.
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
- Provides the pectin and tart flavor that help the juice set into a jelly.
- Sugar
- Adds sweetness and helps the juice thicken and set when boiled.
The step that matters
Boil the mixture until it jellies. Boiling concentrates the juice and sugar until the pectin and sugar reach the setting point. Stopping too early leaves a runny syrup, while boiling too long can make the jelly stiff or cloudy.
“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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