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Ripe Grape Marmalade

A marmalade made from ripe grapes, water, and sugar.

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 ↓

Ripe Grape Marmalade

Ingredients

Directions

Prepare the pulp

  1. Pulp the grapes.

  2. Place the pulp in a kettle with an equal quantity of water.

  3. Boil until the seeds separate from the pulp.

  4. Strain and rub through a colander, discarding the seeds.

Make the marmalade

  1. Add the raw skins and 1 pound of sugar for each pint of strained pulp.

  2. Boil until thoroughly done.

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 pulp and skins that form the body and flavour of the marmalade.
Sugar
Sweetens the marmalade and helps it thicken and set as it cooks.
Water
Loosens the pulp so it can boil and separate from the seeds.

The step that matters

Boil until the seeds separate from the pulp. Boiling softens the pulp so the seeds loosen and can be removed by straining. Stopping too early leaves seeds stuck in the pulp, which makes the final texture gritty and bitter.

“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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