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 juice
Put the cores and parings in a preserving kettle and cover with cold water.
Boil gently for two hours.
Squeeze the mixture through a thick piece of cloth.
Make the jelly
To each pint of juice, add one pint of sugar.
Boil until it jellies when a little is put in a saucer.
Treat as currant jelly.
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
- Cores and parings provide the natural pectin and tartness that help the jelly set.
- Sugar
- Sweetens the jelly and, when boiled with the juice, helps it set firm.
The step that matters
Boil until it jellies. Boiling must reach the point where the syrup sets when cooled. Too little boiling leaves a runny jelly, while overboiling can make it stiff and sugary. The saucer test shows when the setting point is reached.
“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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