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Preserve

Preserved Grapes

A method for preserving grapes by removing stalks, extracting pulp, making syrup, boiling pulp, and sealing the mixture.

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 ↓

Preserved Grapes

Ingredients

Directions

Prepare the grapes

  1. Remove the stalks from the grapes and weigh them.

  2. Squeeze the pulp out of the skins into one bowl and place the skins in another.

  3. Heat the pulp in a granite pan until it can pass through a sieve, discarding the stones.

Make the preserve

  1. Make a syrup by dissolving the sugar in just enough water.

  2. Add the grape pulp to the syrup and boil for 5 minutes.

  3. Let it cool and then seal the mixture.

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 fruit flavour, natural acidity and pectin that help the preserve thicken as it cooks.
Sugar
Sweetens the preserve and helps preserve it by binding water and inhibiting spoilage.

The step that matters

Boiling the pulp in the syrup. Boiling for the stated 5 minutes concentrates the mixture and helps it set. Overcooking can darken the flavour and make the preserve too stiff, while underheating leaves it runny and less stable in storage.

“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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