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Dessert

Green Grape Jelly

A jelly made from fox grapes, water, and sugar boiled and strained.

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

Extract the juice

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

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

  3. Boil slowly until the grapes are very tender.

  4. Drain the grapes through a flannel jelly bag.

Make the jelly

  1. Measure the juice and for every quart, add 2 lbs of granulated sugar.

  2. Put the juice in a porcelain-lined kettle and bring to a boil.

  3. Add the sugar and boil rapidly until it jellies, about 20 minutes, skimming off the scum as it rises.

Jar and seal

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

  2. Let 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, which carries the fruit flavour and pectin that lets the jelly set.
Granulated sugar
Sweetens the jelly and helps it set firm by binding with pectin and water.

The step that matters

Boil rapidly until it jellies. Sugar and pectin only set when the mixture reaches a high enough concentration at a hard boil. Undercooking leaves a runny jelly, while overcooking can make it stiff or dull in colour.

“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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