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 ↓
Green Grape Jelly
Ingredients
Directions
Prepare
Gather Catawba grapes before they ripen.
Remove grapes from the stem and wash them.
Extract and cook
Place grapes in a stone jar and set the jar in a kettle of cold water over high heat.
Once the juice is extracted, remove the kettle from heat and strain the grapes.
Add 1 pound of loaf sugar for each pint of juice.
Boil the mixture for 20 minutes.
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.
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Grape + sugartop 23% of all pairsSmell alikelowCooked 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
- Catawba grapes
- Provide the juice that becomes the jelly, along with the fruit's flavor and color.
- Loaf sugar
- Adds sweetness and, when boiled with the juice, helps the jelly set.
The step that matters
Boil the mixture for 20 minutes. Boiling drives off water and concentrates the sugar and the grapes' natural pectin so the jelly can set. Boiling too long can darken the flavor and make the jelly stiff.
“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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