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Quince Jelly

A preserved quince jelly made by simmering quinces, extracting juice, and cooking with sugar until it sets.

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. Pare, quarter, and core the quinces, then weigh them.

  2. Place the quinces in a pot with 2 cups of water and simmer gently until slightly broken, without reddening the juice.

  3. Strain the liquid through a jelly bag or fine cloth without pressing.

Make the jelly

  1. Weigh the juice and pour it into a clean preserving pan.

  2. Boil the juice quickly for 20 minutes.

  3. Stir in the sugar until fully dissolved.

  4. Continue stirring and skimming for 10 to 20 minutes until it jellies strongly.

  5. Pour the jelly into glasses or molds and let it set.

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
Provide the natural pectin and acidity that help the jelly set and give it flavor.
Sugar
Sweetens the jelly and helps it set firm by binding water and concentrating the mixture.

The step that matters

Boiling the juice quickly before adding sugar. Rapid boiling concentrates the juice and activates the pectin so the jelly can set. Gentle simmering would leave too much water and produce a runny result.

“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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