Why it works: Grape and lemon are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 2,412 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓
Grape Jelly
Ingredients
Directions
Make the jelly
Dissolve one package of lemon jelly powder in one cup of warm water.
When cool add one cup of grape juice and the juice of one lemon, sweeten to taste.
Pour in mold and set on ice.
Serve
When firm, serve with whipped cream.
Any fruit juice desired can be used.
Nutrition, whole recipe (rough)
Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Grape | 1/2 cup (76g) | 62 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
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. See the original page.
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 + lemontop 14% of all pairsSmell alikemoderateCooked together2,412 recipes
Shared aroma: 3-hexenal (apple, fruity).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Lemon jelly powder
- Gelatin-based setting agent that gives the jelly its firm, sliceable body.
- Grape juice
- Supplies the main flavour and liquid that the jelly sets around.
- Lemon
- Adds acidity that brightens the sweetness and balances the grape flavour.
The step that matters
Pour in mold and set on ice. The juice must be cool before the gelatin mixture is poured, because hot liquid can weaken the gel structure. Chilling evenly lets the jelly set firm enough to hold its shape when unmoulded.
“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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