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Dessert

Quince Jelly

A preserved quince jelly made by boiling quince quarters, extracting juice, adding sugar, and setting in molds.

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. Wash the quinces and cut them into quarters without peeling.

  2. Place the quinces in a pot with 1 quart of water and cover.

  3. Boil until the quinces are tender.

  4. Pour the quinces into a jelly bag without pressing.

  5. Let the juice drain into an earthen dish overnight.

  6. Measure the juice.

Make the jelly

  1. For every pint of juice, add 1 pound of white sugar.

  2. Heat the juice in a preserving kettle.

  3. Stir in the sugar until dissolved.

  4. Boil for a few moments.

  5. Pour the mixture into molds to 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 tartness that let the juice set into a firm jelly.
White sugar
Sweetens the juice and helps it gel and keep its set when cooled.

The step that matters

Pressing the jelly bag. Squeezing the bag forces cloudy solids and fine pulp into the juice, making the jelly murky. Letting it drip slowly keeps the jelly clear.

“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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