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 Jam
Ingredients
Directions
Prepare the pulp
Boil the grapes until soft and strain through a sieve.
Combine the grape pulp with 1 pound of sugar.
Cook the jam
Boil the mixture in the syrup for 20 minutes and stir frequently.
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 pulp, main flavor, and natural pectin that helps the jam set.
- Sugar
- Sweetens the jam and thickens it as water evaporates during boiling.
The step that matters
Boil the mixture and stir frequently. As water evaporates, the sugar and fruit concentrate and thicken. Stirring often keeps the jam from sticking and scorching on the bottom of the pan, which would give it a burnt taste.
“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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