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Quince Jelly

Quince jelly is made by boiling quince skins and cores, straining, sweetening with sugar, and boiling again.

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

Make the quince juice

  1. Cover the skins and cores of quinces with water in a pot.

  2. Boil for about 2 hours.

  3. Strain the mixture through a fine sieve.

Make the jelly

  1. Measure the liquid and add 1 pound of sugar for each pint.

  2. Boil the mixture for 20 minutes.

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 skins and cores release pectin and tart flavor into the cooking liquid, which helps the jelly set.
Sugar
Sweetens the jelly and, with the cooked liquid, helps it set into a firm gel.

The step that matters

Boiling the sugar and juice for 20 minutes. Boiling concentrates the liquid and dissolves the sugar so the pectin can form a gel once cooled. Too short a boil may leave the jelly runny, while overboiling can darken and toughen it.

“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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