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
Make the quince liquid
Cover quince cores and peelings with water.
Boil until tender, then strain the mixture.
Make the jelly
Add 1 pound of pulverized sugar to each pint of the strained water.
Boil until it reaches a jelly consistency, testing by placing a small amount in a saucer over cold water.
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 + sugartop 21% of all pairsSmell alikemoderateCooked 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
- Quince cores and peelings
- Provide natural pectin and tart flavor that help the mixture set into a jelly.
- Pulverized sugar
- Sweetens the jelly and helps it set by binding water and firming the gel.
The step that matters
Boiling to jelly consistency. Boiling must continue until the mixture reaches the gel point. Too little boiling leaves a runny syrup, while too much can make the jelly stiff and sugary. The saucer test shows when the pectin and sugar have 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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