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 ↓
Isabella Grape Jelly
Ingredients
Directions
Prepare the juice
Take small bunches of grapes and add a little water to prevent scorching.
Mash the grapes while boiling for 20 minutes.
Work the mixture through a colander, then through a coarse sieve.
Make the jelly
Add 1 cup of sugar for every cup of grape juice.
Boil the mixture for an additional 15 minutes.
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 juice and natural pectin that help the jelly set.
- Sugar
- Sweetens the jelly and helps it set firm by binding water.
“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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