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 ↓
Canned Grapes
Ingredients
Directions
Prepare the pulp
Squeeze the pulp from the grape skins, discarding the seeds.
Boil the pulp in one pot until the seeds begin to loosen.
Pass the boiled pulp through a sieve.
Cook the skins
In another pot, boil the skins in a little water until tender.
Make and can the mixture
Combine the pulp with the tender skins and their boiling water, if not too much.
Add ½ cup sugar for each quart can and boil until thick.
Can the mixture using standard canning methods.
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 pulp and skins that form the body and flavor of the preserve.
- Sugar
- Sweetens the mixture and thickens it as it boils down, helping it set.
The step that matters
Boiling the mixture until thick after adding sugar. Sugar and boiling concentrate the mixture and help it set. Undercooking leaves it runny and less stable in the can, while overcooking can make it dense and sticky.
“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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