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 ↓
Geape Jelly
Ingredients
Directions
Extract the juice
Place a small cup of water in the bottom of a four-quart kettle.
Fill the kettle with grapes.
Boil until all the juice is extracted.
Strain the mixture.
Measure the juice.
Make the jelly
Add 1 pound of sugar to each pint of juice.
Boil until it jellies.
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 juice and natural pectin that the jelly sets from.
- Sugar
- Sweetens the jelly and helps it set into a firm gel.
The step that matters
Boil until it jellies. Sugar and pectin set only at the right concentration; boiling too briefly leaves a runny jelly, while overcooking can make it stiff or caramelize the sugar.
“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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