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 skins
Remove skins from grapes and place them in a kettle.
Add just enough water to cover the skins and cook until they can be easily strained through a sieve to separate the seeds.
Make the jam
Return the skins to the pulp, add 1 pound of sugar to 1 pint of fruit, and boil gently for 15 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
- Grape pulp
- Provides the main fruit flavor and body of the jam.
- Sugar
- Sweetens the jam and, as it cooks down, helps it thicken and set.
The step that matters
Boil gently for 15 minutes after adding the sugar. Cooking the sugar and fruit together concentrates them and lets the jam thicken as it cools. Boiling too briefly can leave it runny, while boiling too long can darken the color and dull the fresh grape flavor.
“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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