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Dessert

Grape Marmalade

A preserve made from grapes and sugar, cooked until the pulp thickens and seeds separate.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 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 ↓

Grape Marmalade

Ingredients

Directions

Prepare the grapes

  1. Pick over grapes.

  2. Wash grapes.

  3. Drain grapes.

  4. Remove stems from grapes.

  5. Separate pulp from skins.

Make the pulp

  1. Put pulp in a preserving kettle.

  2. Heat to boiling.

  3. Cook slowly until seeds separate from pulp.

  4. Rub through a fine sieve.

Make the marmalade

  1. Return to kettle with skins.

  2. Add an equal measure of sugar.

  3. Cook slowly for 30 minutes.

  4. Stir occasionally to prevent burning.

  5. Pour into a stone jar or tumblers.

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 pulp and skins that form the marmalade's body and flavour.
Sugar
Sweetens the marmalade and helps it thicken as it cooks down.

The step that matters

Stir occasionally to prevent burning. Sugar-rich fruit mixtures scorch easily on the bottom of the kettle as they thicken. Frequent stirring keeps the mixture moving and prevents sticking and burnt flavour.

“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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