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 ↓
Geape Marmalade
Ingredients
Directions
Prepare the fruit
Pulp the grapes and add just enough water to cover them.
Cook slowly until the seeds separate easily.
Rub the mixture through a sieve to remove the seeds.
Cook the skins in a little water until tender to prevent burning.
Make the marmalade
Add the pulps and sugar to the cooked skins.
Boil until thick.
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.
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Grape + sugartop 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 fruit flavor, pectin-rich pulp and skins that give the marmalade body.
- Sugar
- Sweetens the marmalade and, as it boils, thickens it and helps it set.
The step that matters
Boil until thick. Sugar and fruit pectin only set into a gel at a high enough concentration, so the boil must be continued until the mixture thickens; stopping too early leaves a runny marmalade, while overcooking can make it stiff.
“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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