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Dessert

Grape Jelly

A preserve made by cooking grapes with sugar until thickened.

From an old cookbook · modernised transcription
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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 Jelly

Ingredients

Directions

Prepare

  1. Remove the stems from the grapes and wash them.

Cook and strain

  1. Cook the grapes in a pot without water for 30 minutes, mashing them as they begin to boil.

  2. Drain the mixture and cook the juice as you would for apple jelly, using an equal amount of sugar to 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 and fruit flavor that the jelly is made from.
Sugar
Adds sweetness and helps the juice thicken into a firm, spreadable gel.

The step that matters

Cooking the grapes without water. With no added liquid, grapes can scorch on the bottom of the pot. Mashing them as they begin to boil breaks the skins and releases juice, so the fruit heats evenly and gives up enough liquid to strain.

“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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