Skip to main content
Dessert

Isabella Grape Jam

Jam made from Isabella grapes, sugar, and skins.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
Jump to recipe ↓

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 ↓

Isabella Grape Jam

Ingredients

Directions

Prepare the pulp

  1. Remove the pulp from the grapes.

  2. Simmer the pulp until it separates from the seeds.

  3. Pour the pulp through a coarse sieve, using a spoon or potato masher to extract all the pulp.

Add sugar

  1. Measure the pulp in cups and add an equal amount of sugar.

  2. Weigh the skins and add an equal amount of sugar in pounds.

Cook and make

  1. Mix the pulp and skins, then boil for about 20 minutes.

  2. For best results, make small quantities at a time.

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

Isabella grapes
Supply the pulp and skins that give the jam its flavor, color and body.
Sugar
Sweetens the jam and helps it thicken and keep.

The step that matters

Boil the mixture for about 20 minutes. Boiling drives off water so the mixture thickens, and sugar with the fruit's natural pectin helps it set as it cools. Undercooking leaves the jam runny, while overcooking can make it stiff and dark.

“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.

You might also like

Grape SherbetGrape Sherbet32 recipesGrapefruit MarmaladeGrapefruit Marmalade16 recipesGrape ButterGrape Butter9 recipesWhite CakeWhite Cake431 recipes