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 ↓
Grape Marmalade
Ingredients
Directions
Prepare the grapes
Pick grapes from the stems and rinse them well.
Stew grapes gently in a porcelain or granite kettle with just enough water to prevent sticking for 10 minutes.
Run the mixture through a sieve or fine colander to remove skins and seeds.
Make the marmalade
For each pint of sifted pulp and juice, add ¾ cup of sugar.
Boil until the desired consistency is reached; a large quantity may need to boil for at least 2 hours.
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.
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Grape + sugartop 23% of all pairsSmell alikelowCooked 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 pulp and natural pectin that give the marmalade its body and set.
- Sugar
- Sweetens the marmalade and, as it concentrates, helps it thicken and set.
The step that matters
Boil until the desired consistency is reached. Sugar and fruit pectin only set once enough water has evaporated and the mixture reaches the right concentration. Stopping early leaves a runny marmalade, while boiling too long can make it stiff and sticky when cooled.
“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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