Why it works: Quince and apple work together. They rank in the top 1% of all ingredient pairs, and cooks put them together in 506 recipes. Both carry ethyl isobutyrate, which smells fruity, ethereal. The science ↓
Quince Jelly
Ingredients
Directions
Prepare
Pare and slice the quinces.
Add 1 cup of water for every 5 lbs of fruit.
Put the peelings, cores, and sliced quinces into a stone crock or a preserving kettle.
Cook and finish
Boil until soft, then add a few apples.
Proceed as with other jellies.
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 + appletop 1% of all pairsSmell alikemoderateCooked together506 recipes
Shared aroma: ethyl isobutyrate (fruity, ethereal).
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 tart flavor so the jelly can set.
- Apples
- Add extra pectin to help the jelly gel.
The step that matters
Boil until soft. Cooking the fruit until fully soft breaks down its cell walls and releases pectin. Undercooked fruit yields less pectin, so the jelly may fail to set.
“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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