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Dessert

Green Grape Jelly

A jelly made from green grapes, water, and sugar, boiled and set in glasses.

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 grapes that are just beginning to turn.

  2. Remove stems.

  3. Wash grapes in cold water.

  4. Add 1 cup of water to the grapes.

  5. Stew the grapes until soft.

Strain the juice

  1. Strain the mixture through a muslin bag without squeezing.

Make the jelly

  1. Return the juice to the fire.

  2. Bring the juice to a boil.

  3. Skim off any foam.

  4. For every cup of juice, add 1 cup of sugar.

  5. Boil the mixture for 20 minutes.

  6. Pour the jelly into glasses.

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

Green grapes
Provide the pectin, acid and flavour that set and taste the jelly.
Sugar
Sweetens the jelly and helps it set by binding water and firming the gel.

The step that matters

Strain without squeezing. Squeezing the muslin bag forces cloudy pulp and fine solids through the juice, making the finished jelly cloudy. Letting the juice drip slowly keeps it clear.

“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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