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To Preserve loJiole or Half Quinces

A preserve of sliced pippins and quinces boiled with sugar to form a jelly.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Sugar and quince 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 ↓

To Preserve loJiole or Half Quinces

Ingredients

Directions

Make the pippin jelly

  1. Add sliced pippins to boiling water in a pot and cover tightly.

  2. Boil quickly until the water turns into a thick jelly.

Make the preserves

  1. Scald the quinces.

  2. Add 1 pound of sugar to the pippin jelly.

  3. Boil, skimming off any foam.

  4. Add whole quinces to the syrup and boil fast.

  5. Add the halved quinces separately.

  6. Test the syrup for jelling before removing from heat.

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.

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. Sugar + quincetop 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

Fair golden pippins
Their natural pectin turns the cooking water into a thick jelly that helps the preserves set.
Quinces
Supply the main fruit flavour and firm pieces that hold their shape during long boiling.
Sugar
Sweetens the preserves and, at high concentration, helps the syrup thicken and set.

The step that matters

Test the syrup for jelling before removing from heat. Pectin and sugar must reach the right concentration to gel. Removing the pot too early leaves a runny syrup, while boiling too long can make it stiff and sugary.

“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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