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 Jan
Ingredients
Directions
Cook the fruit
Pulp the grapes.
Put the pulps in a pot over medium heat without adding water.
Once boiling, let it simmer gently for 30 minutes.
Strain through a fine colander to remove seeds.
Add sugar and cook
Add the pulps and skins back to the pot with sugar.
Cook for 1 hour, skimming constantly.
Jar
Fill jars, making sure to use rubber seals.
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 flavour and the body of the jam once pulped and cooked.
- Sugar
- Adds sweetness and thickens the jam as water evaporates during cooking.
The step that matters
Cook with sugar for 1 hour, skimming constantly. As water evaporates, the sugar and fruit concentrate and thicken into jam. Foam rises to the surface during cooking, and skimming it off keeps the jam clear and free of off-flavours. Stopping too early leaves the jam runny.
“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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