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Dessert

Grape Marmalade

A preserve made from grapes, water, and sugar, cooked to a jam-like consistency.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 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 Marmalade

Ingredients

Directions

The book gives no oven temperature. The 222°F (106°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the grapes

  1. Wash and stem the grapes.

  2. Separate the pulp from the skins.

Make the pulp and skins

  1. Cook the pulp for 10 minutes.

  2. Press the cooked pulp through a sieve to remove seeds.

  3. Add ½ cup water to each quart of skins.

  4. Boil the skins with water until tender.

  5. Combine the pulp and skins.

  6. Measure the mixture.

Cook and jar

  1. For every quart of the mixture, add 1 pound of sugar.

  2. Bring the mixture to a boil.

  3. Add the sugar to the boiling mixture.

  4. Cook, stirring frequently, until the mixture reaches 222°F (106°C).

  5. Pour the hot mixture into sterilized jars.

  6. Process the jars as you would for jam and preserves.

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 pulp and skins, whose natural pectin helps the marmalade set.
Sugar
Adds sweetness and body, and helps the mixture thicken and preserve as it cooks.
Water
Helps soften the skins so they become tender before combining.

The step that matters

Cooking to 222°F (106°C). Sugar concentration and boiling point rise together as water evaporates. Stopping at the right temperature gives a thick set; undercooking leaves it runny, while overcooking can make it stiff and sugary.

“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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