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Grape & Rosemary Jelly

Use a bumper crop of fruit in this sweet, fragrant preserve - it's good with meat and cheese or can be used in sauces and gravy

By bbcgoodfood · From Open Recipes · 5 ingredients
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Why it works: Grape and red wine share more aroma than cooks usually use. They rank in the top 3% of all ingredient pairs, and 75 recipes mention both. Both carry isoamyl acetate, which smells banana, fruity. The science ↓

The recipe

MAKES about 1kg/2lb 4oz
Prep35 min

Ingredients

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

  1. Put the rinsed grapes, red wine, rosemary sprigs, lemon zest and lemon juice into a large heavy pan with a splash of water. Bring to a simmer over medium heat.

  2. Simmer gently for 20 minutes, pressing the grapes with a potato masher until they burst and release their juice.

  3. Remove the rosemary sprigs. Pour the mixture into a sieve lined with muslin or a jelly bag set over a bowl, and let it drip for about 30 minutes without squeezing.

  4. Wash jam jars and lids in hot soapy water, rinse, then place them upright on a baking sheet in a 275°F (135°C) [oven setting] for 10 minutes to sterilize. Keep them warm.

  5. Return the strained juice to a clean pan. Stir in the jam sugar with pectin until dissolved over low heat.

  6. Bring to a rolling boil over high heat and boil hard for 4 to 6 minutes, stirring occasionally.

  7. Test for setting by spooning a little onto a cold plate; if it wrinkles when pushed, it is ready. Otherwise boil 1 to 2 minutes more and test again.

  8. Skim off any foam, pour the hot jelly into the warm jars, seal, and leave to cool completely before labelling and storing in a cool, dark place.

By bbcgoodfood. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Grape + red winetop 3% of all pairs
    Aroma overlapstrong
    Mentioned together75 recipes

    Shared aroma: isoamyl acetate (banana, fruity).

  2. Rosemary + lemontop 2% of all pairs
    Aroma overlapstrong
    Mentioned together845 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Red wine + rosemarytop 3% of all pairs
    Aroma overlapmoderate
    Mentioned together320 recipes

    Shared aroma: beta-damascenone (apple, rose).

  4. Grape + rosemarytop 5% of all pairs
    Aroma overlapstrong
    Mentioned together121 recipes

    Shared aroma: 1,8-cineol (eucalyptus, camphor).

  5. Grape + lemontop 8% of all pairs
    Aroma overlapstrong
    Mentioned together2,339 recipes

    Shared aroma: 3-hexenal (apple, fruity).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the lemon

How well each one fits the dish's main ingredients (grape, red wine, rosemary, sugar):

  1. Applebetter flavor fit
  2. Orangebetter flavor fit
  3. Pearbetter flavor fit
  4. Lemonthe original

Fit is the average pairing score against grape, red wine, rosemary, sugar. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).