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Ripe Grape Jelly

A preserved grape jelly made by boiling grapes with water, then adding sugar and boiling until set.

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 ↓

Ripe Grape Jelly

Ingredients

Directions

Prepare the grapes

  1. Pick the grapes from the stems and wash them.

Extract the juice

  1. In a preserving kettle, add the grapes and water, cover, and boil for 5 minutes.

  2. Pour the mixture into a jelly bag and squeeze out the juice.

Make and jar the jelly

  1. For each pint of juice, add 1 pound of sugar and boil for 15 minutes.

  2. Skim the jelly well and fill your glasses while it is hot.

  3. Tie the glasses with paper that has been saturated with beaten egg white.

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 juice and fruit flavor that become the jelly.
Sugar
Sweetens the jelly and helps it set to a firm gel while preserving it.

The step that matters

Boil the juice with sugar for 15 minutes. Sugar and fruit pectin only form a firm gel once the mixture is concentrated enough by boiling. Stopping early leaves a runny jelly, while boiling too long can make it stiff and dull in flavor.

“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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