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Quince Jelly

A preserved quince jelly made by boiling quince slices, straining, and sweetening with sugar.

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 quinces

  1. Wash and wipe the quinces without peeling them.

  2. Slice the quinces and remove the kernels.

  3. Place the slices in a preserving pan and press them down.

  4. Pour in enough boiling water to barely cover the fruit.

Extract the juice

  1. Boil until the fruit is soft and the color deepens.

  2. Strain the mixture through a jelly bag or a fine sieve three times until clear.

Make and jar the jelly

  1. Add 1 lb of sugar to 1 pint of the juice and boil until it thickens to a clear syrup.

  2. Fill small glasses with the jelly and tie over.

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 fruit's pectin and tart flavor, which help the jelly set.
Sugar
Sweetens the juice and helps it thicken into a set jelly.

The step that matters

Boiling the juice with sugar until it thickens. Jelly sets when enough pectin, acid and sugar are concentrated together. Boiling too briefly leaves the syrup runny, while overboiling can make it stiff or cloudy.

“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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