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Canned Grapes

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

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 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 pulp and skins

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

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

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

  4. Pass the boiled pulp through a sieve.

Combine and can

  1. Add the tender skins to the pulp along with some of the boiling water, if necessary.

  2. Use 1 cup of sugar for every quart of grapes.

  3. Boil the mixture until thick, then can 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
Supply the pulp and skins that give the preserve its body, flavor and color.
Sugar
Sweetens the mixture and helps it thicken as it cooks down, while also helping preserve it.

The step that matters

Boil the mixture until thick. The sugar and the fruit's natural pectin must be concentrated by boiling before the mixture will set. Stopping too early leaves it runny, and it needs to reach a thick consistency before canning.

“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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