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 ↓
Concord Grapes
Ingredients
Directions
Prepare the grapes
Pulp the grapes.
Run skins through the food cutter and cook for 20 minutes in the water.
Boil pulp until tender and rub through a colander to remove the seeds.
Make and jar the jam
Add pulp and sugar to skins, heat to boiling and put into jars.
The juice may be strained from the pulp and used to cook the skins in.
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 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| 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.
-
Sugar + grapetop 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
- Grapes
- Provide the main fruit flavor and body of the jam.
- Sugar
- Adds sweetness and helps preserve the jam and give it a thick, spreadable set.
The step that matters
Heat the pulp and sugar to boiling. The mixture must reach a full boil with the sugar so it thickens and sets properly. Too little heat leaves the jam runny and less able to keep well in jars.
“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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