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Canned Grapes

A preserved grape jam made by boiling pulp and skins with sugar, then jarred while hot.

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 ↓

Canned Grapes

Ingredients

Directions

Prepare the pulp

  1. Press the pulp of the grapes into a vessel.

  2. Keep the skins separate.

  3. Boil the pulp until just soft.

  4. Rub the boiled pulp through a colander to remove the seeds.

  5. Measure the pulp.

  6. Return the pulp to the kettle.

Make the jam

  1. Measure the skins.

  2. Add the skins to the kettle with the pulp.

  3. Add ½ cup of sugar for every quart of fruit.

  4. Cook until the skins are soft.

Jar and seal

  1. Fill stone or glass jars with the hot jam.

  2. Seal the jars immediately.

  3. Place a silver spoon in the glass jar.

  4. Pour the fruit into the jar.

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 pulp and skins that form the body and flavour of the jam.
Sugar
Sweetens the jam and helps it set into a thick, spreadable texture.

The step that matters

Cook until the skins are soft. Grape skins are tough and hold much of the pectin and tartness. If they are not fully softened before the jam is jarred, the texture stays chewy and the jam may set unevenly.

“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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