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Dessert

Grape Jam

A sweet preserve made from grape pulp, skins, sugar, and water.

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 ↓

Grape Jam

Ingredients

Directions

Prepare the grapes

  1. Separate the skin from the pulp of the grapes.

  2. Heat the pulp in water.

  3. Strain out the seeds.

Cook the jam

  1. Combine the skins with the seeded pulp.

  2. Add ¾ pound of sugar for each pound of pulp.

  3. Add enough water to prevent burning.

  4. Cook slowly for one hour.

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

Grape pulp
Provides the main fruit flavour and the body of the jam.
Sugar
Sweetens the jam and helps it thicken and keep as it cooks down.

The step that matters

Cook slowly for one hour. Sugar-rich fruit scorches easily on direct heat. Cooking gently with enough water to prevent burning lets the mixture thicken evenly without a bitter, caramelised taste.

“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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