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 Jam
Ingredients
Directions
Prepare the pulp
Separate the pulp from the skins of the grapes.
Boil the pulp until the seeds are freed, then push it through a colander to remove the seeds.
Make the jam
Mix in the desired amount of grape skins, about one-third of the total amount.
Weigh the mixture and add ⅓ lb. of sugar for every 1 lb. of pulp.
Boil the mixture until the skins are tender.
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
- Grape pulp
- Provides the main fruit body and flavour of the jam.
- Sugar
- Sweetens the jam and helps it set into a thick, spreadable texture.
- Grape skins
- Add texture, colour and extra fruit flavour to the finished jam.
The step that matters
Boil the mixture until the skins are tender. Skins that are not fully softened stay tough and chewy in the finished jam. Pectin in the fruit and sugar concentration together determine whether the jam sets, so the cook should watch for both tender skins and a thickened texture.
“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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