Skip to main content
Dessert

Canned Grapes

A preserved fruit product made by boiling grapes and skins with sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

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 grapes

  1. Squeeze the pulp from the skins of the grapes, discarding the seeds.

  2. Boil the pulp until the seeds begin to loosen in one pot.

  3. In another pot, boil the skins in a little water until tender.

  4. Pass the boiled pulp through a sieve.

Cook and can

  1. Combine the pulp with the tender skins and their cooking water.

  2. Add 1 cup of sugar for every quart of grapes and boil until thick.

  3. Can the mixture using standard canning methods.

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 flavor, pulp and natural pectin that thicken the mixture as it cooks.
Sugar
Adds sweetness and helps thicken the mixture while it boils down.

The step that matters

Boiling the mixture until thick. Sugar and fruit solids must reduce enough to set into a thick spread. Stopping early leaves a runny product that may not keep well once canned.

“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.

You might also like

Grape SherbetGrape Sherbet32 recipesGrapefruit MarmaladeGrapefruit Marmalade16 recipesGrape ButterGrape Butter9 recipesWhite CakeWhite Cake431 recipes