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Canned Grapes

Canned grapes are made by boiling grape pulp and skins with sugar and water, then canning the mixture.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Grape and sugar are a kitchen classic. They rank in the top 23% of all ingredient pairs, and cooks put them together in 7,490 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Canned Grapes

Ingredients

Directions

Prepare the grapes

  1. Squeeze the pulp from the grape skins, discarding the seeds.

  2. Boil the pulp until the seeds begin to loosen in a pot.

  3. In another pot, boil the skins in a little water until tender.

  4. Pass the tender pulp through a sieve.

Make and can

  1. Add the tender skins and their boiling water to the pulp.

  2. For each quart can, mix in ½ cup of sugar.

  3. Boil the mixture until thick, then can using standard methods.

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. Grape + sugartop 23% of all pairs
    Smell alikelow
    Cooked together7,490 recipes

    Shared aroma: beta-damascenone (apple, rose).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Grapes
Provide the pulp and skins that form the body and flavor of the canned product.
Sugar
Adds sweetness and helps thicken the mixture as it boils down.

The step that matters

Boil the mixture until thick. Sugar and boiling concentrate the mixture and set its texture. Stopping too early leaves it thin, while boiling too long can scorch it and dull the flavor.

“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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