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 Jam
Ingredients
Directions
Prepare the grapes
Press out the pulp and preserve the skins.
Scald the pulp, then press it through a colander to remove the seeds.
Mix the skins and pulp together.
Cook the jam
Add ⅔ cup sugar to 1 cup of fruit and boil slowly until the skins are tender.
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
- Grape pulp
- Provides the main fruit body and flavour of the jam.
- Sugar
- Sweetens the jam and helps it thicken and keep as it cooks.
- Grape skins
- Add pectin and tart flavour, and become tender during slow boiling.
The step that matters
Boil slowly until the skins are tender. Slow boiling softens the skins and lets the sugar and fruit thicken gradually. Boiling too hard can scorch the sugar or break down the fruit before the skins are soft.
“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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