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Grape Juice

A homemade grape juice made from fresh grapes, water, and sugar, boiled and canned.

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 Juice

Ingredients

Directions

Prepare the grapes

  1. Pick over and wash the grapes, preferably Concords.

  2. Place grapes in a porcelain kettle with just enough water to prevent sticking.

  3. When the skins crack, remove from heat.

Extract and sweeten the juice

  1. Pour the contents into a flannel bag, pressing out the juice.

  2. Add nearly half as much sugar as juice.

  3. Return the mixture to the kettle. Dissolve the sugar.

  4. Bring the juice to a boil.

Can and store

  1. Pour the juice into pint cans.

  2. Seal the cans.

  3. When opened, dilute with water to taste.

  4. Store in a cool place.

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

Fresh blue grapes
Provide the juice, along with natural sugars and flavour, once their skins are cracked by heat.
Sugar
Adds sweetness and balances the tartness of the grape juice.

The step that matters

Bringing the juice to a boil after adding sugar. Sugar must dissolve fully before boiling so it does not scorch on the bottom of the kettle. Boiling then heats the juice enough to help preserve it in sealed cans.

“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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