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Dessert

Green Grape Jelly

A jelly made from green 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 ↓

Green Grape Jelly

Ingredients

Directions

Prepare the grapes

  1. Select fully grown green grapes that have not changed color.

  2. Remove the stems and wash the grapes.

  3. Add a small amount of water and cook until the skins and seeds separate.

  4. Strain the mixture through a jelly bag.

Make the jelly

  1. Measure the juice and add an equal amount of sugar.

  2. Boil the juice for 30 minutes.

  3. Add the heated sugar.

  4. Boil for about 5 minutes.

  5. Pour into sterilized jars.

  6. Cover when cool.

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 juice and natural pectin that set the jelly.
Sugar
Adds sweetness and helps the jelly set and keep its shape.

The step that matters

Boil the juice for 30 minutes. Boiling down the juice concentrates it and drives off water, which is needed for the jelly to set properly when the sugar is added.

“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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