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
Place the quinces in a pot with cold water and boil until tender.
For each quart of juice, add 1½ pounds of sugar.
Boil for about 15 minutes, or until it jellies.
It is done when it drips from the spoon.
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 the pectin and tart flavor that help the jelly set and taste fruity.
- Sugar
- Sweetens the jelly and helps it thicken and set as it cooks.
The step that matters
Judging when the jelly is done. Boiling sugar and fruit juice concentrates the mixture until it reaches the gel point. Stopping too early leaves it runny, while cooking too long can make it stiff or sugary. The drip test on a cold spoon shows when it has 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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