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Canned Grapes

A preserved grape product made by boiling pulp and skins with sugar and canning.

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 in one pot until the seeds loosen.

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

  4. Pass the boiled pulp through a sieve.

Make the mixture

  1. Combine the pulp with the tender skins and their cooking water.

  2. Add 1 cup of sugar for each quart can and boil until thick.

Can

  1. Can the mixture using standard canning 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 flavor, color, and pulp that make up the body of the preserve.
Sugar
Sweetens the mixture and helps it thicken as the liquid reduces by boiling.

The step that matters

Boil until thick after adding sugar. Sugar dissolves into the hot liquid and raises its boiling point while concentrating it. Boiling long enough drives off water so the mixture thickens, which is what keeps it firm and stable once canned. Stopping too early leaves it thin.

“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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