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Grape Juice

A method for making grape juice by boiling grapes, removing seeds, cooking skins, clarifying, sweetening, and bottling.

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 ↓

Grape Juice

Ingredients

Directions

Prepare the grapes

  1. Wash the grapes.

  2. Pulp the grapes.

  3. Boil the pulp until the seeds loosen.

  4. Strain the pulp through a colander.

Extract the juice

  1. Add the skins to the juice.

  2. Boil until the skins are tender, without adding water.

  3. Strain the mixture through jelly bags repeatedly until clear.

Sweeten and bottle

  1. Add 1 cup of sugar to 4 cups of juice.

  2. Bring to a boil.

  3. Bottle the juice.

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
Provide the juice, along with their skins and pulp, which supply flavour and colour.
Sugar
Adds sweetness and body to the juice and helps preserve it once bottled.

The step that matters

Strain the mixture through jelly bags repeatedly until clear. Fine solids and pectin-rich particles stay suspended in the juice unless removed. Repeated straining through a fine bag gives a clear juice, and rushing this step leaves it cloudy.

“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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