Skip to main content
Dessert

Quince Jelly

A sweet preserve made from quince fruit, water, and sugar, boiled and strained into a jelly.

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

  1. Cut the quinces into small pieces.

Cook the fruit

  1. Combine the quinces and water in a pot and boil slowly until the fruit is mashed, keeping it covered.

  2. Allow about one-third of the water to boil away.

  3. Strain the mixture through a jelly bag.

Make the jelly

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

  2. Transfer to a preserving pan and boil until thickened.

  3. Cool until it can be turned out of the mold.

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
Fruit supplies pectin and flavor, which help the liquid set into a firm jelly.
Fine white sugar
Adds sweetness and helps the jelly set and keep its shape.

The step that matters

Boil in the preserving pan until thickened. Sugar, pectin and acid must reach the gel point together. Stopping early leaves a runny jelly, while boiling too long can make it stiff and sticky.

“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.

You might also like

White CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipesSpice CakeSpice Cake344 recipes