Skip to main content
Dessert

To Can Quinces

This recipe preserves sliced quinces in a sugar syrup by canning.

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

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 ↓

To Can Quinces

Ingredients

Directions

Prepare

  1. Slice the quinces thinly like apples for pies.

  2. In a pot, combine sugar and water, and bring to a boil.

  3. Add the quinces to the boiling mixture and cook until clear and tender.

  4. Prepare jars with their lids and place them in a pan of boiling water.

Pack and seal

  1. Fill the jars with the quinces and syrup, ensuring the syrup overflows.

  2. Seal the jars tightly as quickly as possible.

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. 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 fruit, which softens and turns tender and clear when cooked in syrup.
Sugar
Sweetens the syrup and helps preserve the fruit's texture and flavor.

The step that matters

Seal the jars tightly as quickly as possible. Hot fruit and syrup must be sealed while still hot so the jar cools under vacuum and forms a seal. Delay lets air in and the seal may fail, which risks spoilage.

“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

Quince JellyQuince Jelly131 recipesWhite CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipes