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Dessert

Grape, Green, Marmalade

A preserve made from green grapes and sugar, simmered and jarred.

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, Green, Marmalade

Ingredients

Directions

Prepare the pulp

  1. Pick the grapes and place them in a saucepan.

  2. Barely cover the grapes with boiling water and simmer for 8 to 10 minutes without breaking them.

  3. Remove the grapes, drain, and let them cool.

  4. Press the cooled grapes through a coarse sieve to extract the pulp.

Make and store the marmalade

  1. Add 1 pound of loaf sugar to every pound of pulp and boil gently for 20 minutes.

  2. Pour the mixture into jars, cover with brandied and gummed paper, and 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

Green grapes
Provide the fruit pulp that forms the body and flavour of the marmalade.
Loaf sugar
Sweetens the pulp and, as it boils, thickens it into a spreadable set.

The step that matters

Boiling the pulp with sugar. Sugar must be added in the stated ratio and the mixture boiled gently so that the pectin and acid in the fruit can set the marmalade. Too little boiling leaves it runny, while over-boiling can darken and scorch the sugar.

“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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