Skip to main content
Dessert

Quince Jellt

A preserved quince jelly made by simmering quinces, straining the juice, and boiling with sugar until it sets.

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 ↓

Quince Jellt

Ingredients

Directions

Prepare the juice

  1. Pare, quarter, and core the quinces, then weigh them.

  2. Place the quinces in a pot with 1 pint of water for each pound of fruit.

  3. Simmer gently until the quinces are slightly broken, ensuring the juice remains pale.

  4. Strain the liquid through a jelly bag or fine cloth without pressing.

  5. 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 12 ounces of sugar for each pound of juice, or 14 ounces if the quinces are very acidic.

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

  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.

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

Ripe quinces
Provide the pectin and tart flavor that allow the juice to set into a firm jelly.
Sugar
Sweetens the jelly and helps it set firmly while preserving it.
Water
Extracts the juice from the quinces during the gentle simmer.

The step that matters

Stop the simmer before the juice clouds. Simmering gently and not pressing the fruit keeps the juice pale and clear; forcing solids through the bag pushes cloudy particles into the liquid.

“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

White CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipesSpice CakeSpice Cake344 recipes