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Canned Quinces

A preserved quince dish made by boiling quinces with sugar and water and canning them.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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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 ↓

Canned Quinces

Ingredients

Directions

Prepare

  1. Slice the quinces thinly, like apples for pies.

  2. In a saucepan, combine sugar and water, and bring to a boil.

  3. Add the quinces to the boiling mixture.

  4. Prepare jars with their lids and place them in a pan of boiling water.

Can

  1. Once the quinces are clear and tender, quickly fill the jars with the fruit and syrup, ensuring the syrup overflows.

  2. Seal the jars tightly as quickly as possible.

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.

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
Provide the fruit itself, whose firm flesh softens and turns clear during cooking.
Sugar
Sweetens the syrup and helps preserve the fruit in the jars.

The step that matters

Sealing the jars quickly. Filling and sealing while the fruit and syrup are hot keeps the jars at a temperature that helps create a vacuum seal and limits contamination. Delays let the contents cool and can prevent a proper seal.

“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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