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Grape Preserves

A sweet preserve made by cooking grapes with sugar until thickened.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Sugar and grape 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 ↓

Grape Preserves

Ingredients

Directions

Prepare

  1. Weigh the grapes and rinse them in cold water.

  2. Drain and squeeze the pulp from the skins of each grape.

Cook the pulp

  1. Heat the pulp gradually and cook until the seeds come out easily, about 10 to 15 minutes.

  2. Pass the pulp through a sieve to remove the seeds.

Make the preserves

  1. Cook the skins and pulp for 10 minutes, then add the sugar.

  2. Continue cooking until the liquid thickens slightly.

Store

  1. Store in earthen or glass jars.

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. Sugar + grapetop 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 fruit flavor and the pulp that gives the preserve its body.
Sugar
Sweetens the preserve and helps it thicken and keep by binding water.

The step that matters

Cooking until the liquid thickens slightly. As sugar dissolves and water evaporates, the syrup concentrates and thickens. Stopping too early leaves the preserve runny and prone to spoiling, while cooking too long makes it stiff and may scorch the sugar.

“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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