Skip to main content
Dessert

Grape Marmalade

A preserve made from grapes, sugar, and water, boiled and strained into jars.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

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 Marmalade

Ingredients

Directions

Prepare the grapes

  1. Pick the grapes from the stems, wash, and drain them.

  2. Weigh the grapes and use ½ cup of sugar for every 1 cup of grapes.

  3. Place the grapes in a preserving kettle with just enough water to prevent burning.

  4. Mash and stir the grapes with a wooden spoon.

  5. Boil for 15 minutes.

  6. Rub through a colander, ensuring no seeds pass through.

Finish and jar

  1. Return the mixture to the kettle.

  2. Add the sugar.

  3. Boil for 20 minutes.

  4. Pour into self-sealing glass jars and store in a cool, dry place.

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 main fruit flavour and the pectin-rich pulp that gives the marmalade body.
Sugar
Adds sweetness and helps the mixture thicken and keep as a preserve.

The step that matters

Rub through a colander without letting seeds pass. Seeds and skins left in the pulp can give a bitter taste and an uneven texture, so the pulp must be sieved carefully before the sugar is added.

“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.

You might also like

Grape SherbetGrape Sherbet32 recipesGrapefruit MarmaladeGrapefruit Marmalade16 recipesGrape ButterGrape Butter9 recipesWhite CakeWhite Cake431 recipes