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
Make the jam
Stew the grapes with a little water until tender.
For every 1 pound of grape pulp, add 1 pound of sugar.
Boil the mixture for 20 minutes.
Bottle and seal
Pour into bottles, and when cold, cork and seal.
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 that forms the body and flavor of the jam.
- Pounded white sugar
- Sweetens the jam and helps it thicken and keep as it cooks down.
The step that matters
Boil the mixture for 20 minutes. Boiling drives off water and concentrates the sugar and pectin in the fruit, so the jam thickens and sets as it cools. Too short a boil leaves it 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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