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Green Grape Jelly

Jelly made from half-ripe green grapes and sugar.

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 ↓

Green Grape Jelly

Ingredients

Directions

Prepare the juice

  1. Stem the grapes.

  2. Place the grapes in a pot with just enough water to prevent burning.

  3. Cook the grapes.

  4. Mash the grapes with a spoon until the juice is extracted.

  5. Strain the mixture.

  6. Measure the juice.

Make the jelly

  1. For every pint of juice, add ½ pound of sugar.

  2. Boil the mixture for 20 minutes while heating the sugar.

  3. Pour the hot mixture over the heated sugar.

  4. Stir well.

Jar

  1. Fill your jars.

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

Half-ripe grapes
Supply the juice, natural pectin and acidity that help the jelly set.
Sugar
Adds sweetness and, once boiled, helps the juice thicken into a jelly.

The step that matters

Boil the mixture for 20 minutes while heating the sugar. The juice and sugar must reach a full boil long enough to concentrate the sugar and activate the grapes' pectin. Under-boiling can leave the jelly runny, while over-boiling can make it stiff or dark.

“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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