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Isabelle Grape Marmalade

A preserve made from grapes and sugar, cooked until it gels.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 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 ↓

Isabelle Grape Marmalade

Ingredients

Directions

Prepare the fruit

  1. Pulp the grapes and heat the pulp.

  2. Strain the pulp through a colander.

  3. Combine the strained pulp with the skins and measure the mixture.

Cook to a set

  1. Add 2 cups of sugar for every 3 cups of fruit.

  2. Boil for 10 minutes, then add the sugar.

  3. Continue boiling until the mixture jells.

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

Grapes
Provide the fruit pulp and skins that give the marmalade its flavor and body.
Sugar
Sweetens the mixture and helps it set into a gel as it boils.

The step that matters

Continue boiling until the mixture jells. Sugar and fruit pectin must reach the gel point to set. Stopping too early leaves the marmalade runny, while boiling too long makes it thick and stiff. Check for a set rather than relying only on the timer.

“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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