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Dessert

Grape Preserve

A preserved grape mixture made by cooking skins and pulp with sugar.

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 Preserve

Ingredients

Directions

Prepare the grapes

  1. Pick over and mash grapes.

  2. Remove pulp from skins.

  3. Cook skins in enough water to cover them.

  4. Cook pulp in its own juice in another pot until soft and free from seeds.

  5. Rub pulp through a fine sieve.

  6. When skins are nearly dry, add them to the pulp.

  7. Measure the mixture.

Cook the preserve

  1. Add an equal amount of sugar.

  2. Boil the fruit for twenty minutes, stirring often.

  3. Add one-quarter of the sugar.

  4. Boil for five more minutes.

  5. Add the remaining sugar.

  6. Boil again until the skins are tender.

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 fruit, pulp and skins that form the body and flavour of the preserve.
Sugar
Sweetens the preserve and helps it thicken as it boils down.
Water
Covers the skins during cooking so they soften before being added to the pulp.

The step that matters

Boil the fruit for twenty minutes, stirring often. Sugar added in stages and frequent stirring prevent the mixture from scorching on the bottom of the pot. Sugar also raises the boiling point and helps the preserve set as water evaporates.

“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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