Grape Marmalade
Ingredients
Directions
Cook the grapes with ½ cup of water until soft.
Mash the mixture and strain to remove skins and seeds.
Return the liquid to the pot and cook until it thickens to a marmalade consistency.
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
What each ingredient does
- Grapes
- Provide the fruit flavour, natural pectin and body that the marmalade is built from.
The step that matters
Cooking until it thickens. Grape pectin and sugar set only when enough water has evaporated; stopping too early leaves a runny marmalade, while overcooking can make it stiff once 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.
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.