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Dessert

Grape Preserves

A preserve made by boiling grapes with equal weight of sugar, then adding skins.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 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 Preserves

Ingredients

Directions

Prepare

  1. Wash the grapes.

  2. Weigh the grapes.

  3. Pulp the grapes.

  4. Place the pulp in a kettle.

Cook and strain the pulp

  1. Boil the pulp for 25 minutes.

  2. Rub the boiled pulp through a sieve.

  3. Return the strained pulp to the kettle.

Add sugar and finish

  1. Add the sugar.

  2. Boil the mixture for 30 minutes.

  3. Add the skins.

  4. Boil for an additional 10 minutes.

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 flavour and most of the bulk of the preserve.
Sugar
Sweetens the pulp and thickens it as water evaporates during boiling, helping the preserve keep.

The step that matters

Boil the mixture for 30 minutes after adding the sugar. Once sugar is added, the mixture thickens as water evaporates and can scorch on the bottom of the kettle. Stirring and keeping the heat controlled prevents burnt flavour and helps the preserve set to the intended texture.

“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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