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Quince Jelly

A jelly made from quinces boiled with water and sweetened with sugar.

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

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 quinces

  1. Wash and rub the quinces with a cloth until smooth.

  2. Remove the cores and cut the quinces into small pieces.

  3. Pack the quince pieces tightly into a kettle.

Extract the juice

  1. Add cold water until it reaches the level of the fruit, but do not cover it.

  2. Boil until the quinces are very soft, but not broken.

  3. Place the mixture into a jelly bag and let it drip without squeezing.

Make the jelly

  1. For every pint of liquid, add ¾ pound of sugar.

  2. Boil the liquid for twenty minutes.

  3. Add the heated sugar.

  4. Boil for an additional five minutes, and the jelly is done.

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.

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.

  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
Their natural pectin and acid help the liquid set into a firm jelly.
Sugar
Sweetens the jelly and helps it set by binding water and strengthening the gel.

The step that matters

Letting the mixture drip without squeezing. Squeezing the jelly bag forces cloudy solids and fine pulp through, which makes the finished jelly murky. Gentle dripping yields a clear, bright jelly.

“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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