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 fruit
Separate the skin from the pulp of the grapes, keeping them in separate dishes.
Place the pulp in a preserving kettle with ½ cup of water and heat thoroughly.
Run the heated pulp through a colander to separate the seeds.
Make the jam
Add the skins to the pulp and weigh the mixture.
For each pound of fruit, add ¾ pound of sugar and just enough water to prevent burning.
Cook slowly for 45 minutes.
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
- Grapes
- Provide the fruit pulp and skins that form the jam's body and flavor.
- Sugar
- Sweetens the jam and helps it set into a thick, spreadable texture.
The step that matters
Cook slowly for 45 minutes. Gentle, slow cooking lets water evaporate and the pectin and sugar concentrate gradually, so the jam thickens without scorching on the bottom of the kettle.
“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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