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Dessert

Green Grape Jelly

A jelly made from green grapes, sugar, and water.

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

  1. Stem the grapes and place them in a porcelain-lined kettle.

  2. Barely cover the grapes with cold water and cover the kettle.

Extract the juice

  1. Boil slowly until the grapes are very tender.

  2. Drain the mixture through a flannel jelly bag.

Make the jelly

  1. Add 2 lbs of granulated sugar per quart of juice.

  2. Bring the juice to a boil.

  3. Boil rapidly for about 20 minutes until it jellies, skimming off any scum.

Jar and set

  1. Dip glasses into boiling water and fill them with the jelly.

  2. Let the jelly cool and firm, then seal the tops.

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

Fox grapes
Provide the juice and flavour, along with natural pectin and acid that help the jelly set.
Granulated sugar
Sweetens the jelly and, with heat, helps the pectin form a firm gel.

The step that matters

Boil rapidly until it jellies. The jelly sets only when enough water evaporates and the sugar, acid and pectin reach the right concentration. Boiling too briefly leaves a runny jelly, while boiling too long can make it stiff and dull in flavour.

“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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