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Grape Marmalade

A preserve made by cooking grape pulp and skins with sugar.

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 Marmalade

Ingredients

Directions

Prepare the grapes

  1. Pick over, wash, drain, and remove stems from grapes.

  2. Separate the pulp from the skins.

Make the marmalade

  1. Put the pulp in a preserving kettle and heat to boiling.

  2. Cook slowly until the seeds separate from the pulp.

  3. Rub through a fine sieve.

  4. Return the pulp to the kettle with the skins and add an equal measure of sugar.

  5. Cook slowly for 30 minutes, stirring occasionally to prevent burning.

  6. Pour into a stone jar or tumblers.

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 pulp and skins that give the marmalade its body and flavour.
Sugar
Sweetens the marmalade and helps it thicken and keep as the mixture cooks down.

The step that matters

Cooking slowly while stirring. Sugar-rich fruit mixtures scorch easily on the bottom of the kettle. Gentle heat and frequent stirring prevent burning and give an even, glossy set.

“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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