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
Peel and core the quinces.
Boil the quinces in a little water until very soft.
Strain
Drain the juice through a coarse towel.
Make the jelly
Add an equal measure of sugar to the juice.
Boil for twenty minutes.
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 natural pectin and tartness, which help the juice thicken and set as a jelly.
- Sugar
- Adds sweetness, helps the juice gel, and preserves the jelly.
The step that matters
Boil for twenty minutes. Once the sugar is added, the juice must boil long enough for the pectin and acid to reach setting point. Too short a boil leaves the jelly runny, while overboiling can darken it 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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