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Dessert

Quince Jelly

A sweet preserve made by simmering quince and water, then boiling the juice 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 juice

  1. Place the prepared quinces in a pot with 2 cups of water.

  2. Simmer gently until the quinces are slightly broken but the juice remains pale.

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

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

Make the jelly

  1. Boil the juice quickly for 20 minutes.

  2. Stir in the sugar until fully dissolved.

  3. Continue to stir and remove scum for 10 to 20 minutes until it jellies.

  4. 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 natural pectin and acid that help the juice set into a jelly.
Sugar
Adds sweetness and helps the jelly set firm and keep well.

The step that matters

Straining without pressing. Pressing the pulp forces cloudy particles into the juice, making the jelly murky. Letting it drip keeps the jelly clear and pale.

“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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