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 Preserves
Ingredients
Directions
Prepare
Press the pulp from the grapes using your fingers.
Boil the pulp in a pot over medium heat.
Strain the mixture through a colander or sieve to remove the seeds.
Make the preserves
Combine the juice, pulp, and skins in the pot.
Add 1 pound of sugar for every pint of the mixture.
Boil until the mixture thickens.
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
- Grapes
- Provide the fruit pulp, skins and juice that give the preserves their flavor and natural pectin.
- Sugar
- Sweetens the preserves and, as it concentrates while boiling, helps them thicken and set.
The step that matters
Boil until the mixture thickens. The sugar and natural pectin set only once enough water has evaporated. Too little boiling leaves the preserves runny, and too much makes them stiff.
“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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