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Canned Grapes

A preserved fruit product made by cooking grapes with sugar and canning.

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 grapes

  1. Carefully pick grapes from the stems and wash them.

  2. Remove the skins, placing the pulp in one bowl and the skins in another.

Cook and strain

  1. In a preserving kettle, cook the pulp over medium heat, stirring constantly until the seeds come out clean.

  2. Press the cooked pulp through a colander.

  3. Add the skins to the pulp and weigh the mixture.

  4. For every pound of grapes, add ½ pound of sugar.

  5. Boil the mixture for 1.5 hours.

Jar and seal

  1. Pour the hot mixture into glass jars and seal.

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 main fruit flavor, body and pectin-rich pulp that thickens the mixture.
Sugar
Sweetens the mixture and helps preserve it while it thickens.

The step that matters

Stirring the pulp until the seeds come out clean. Cooking the pulp gently and stirring constantly prevents scorching on the bottom of the kettle, and separating the seeds cleanly keeps the texture smooth and the flavor from turning bitter.

“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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