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Canned Grapes

A preserved fruit product made by boiling grape pulp and skins with sugar and canning the mixture.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 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

  1. Squeeze the pulp from the grape skins and remove the seeds.

  2. Boil the pulp in one pot until the seeds loosen.

  3. Boil the skins in a separate pot with a little water until tender.

  4. Pass the tender pulp through a sieve.

Make the mixture

  1. Combine the pulp with the tender skins and their boiling water, if not excessive.

  2. Add 1 cup of sugar for every quart of grapes and boil until thick.

Can

  1. Can the mixture using standard canning methods.

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 pulp and skins that supply the fruit flavor and body of the finished mixture.
Sugar
Sweetens the mixture and, as it boils down, helps it thicken and keep well.

The step that matters

Add the sugar and boil until thick. Sugar dissolves into the fruit and, as water evaporates during boiling, the mixture thickens and becomes more concentrated. Stopping too early leaves it thin and less stable for canning, so the mixture should be cooked until it is noticeably thick before it is canned.

“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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