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
Prepare the quinces by cutting them into small pieces.
Make the jelly
Boil the quinces in water for one hour.
Strain the liquid through a fine sieve.
Measure 1 pint of the liquid for every 1 pound of sugar.
Boil the mixture for about 25 minutes.
Strain the jelly into molds.
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
- Quinces
- Provide pectin and tart flavour that set the jelly.
- Sugar
- Sweetens the jelly and helps it set firm.
The step that matters
Boil the mixture for about 25 minutes. Boiling concentrates the liquid and sugar until it reaches the setting point. Undercooked jelly stays runny, while overcooked jelly can turn stiff or taste caramelised.
“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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