Skip to main content
Dessert

Grape Jam

A sweet preserve made from grapes and sugar, cooked until thick.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
Jump to recipe ↓

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 grapes

  1. Pick over, wash, and remove grapes from stems.

  2. Weigh the grapes to estimate the amount of sugar required.

  3. Press pulp from skins and reserve the skins.

Make the jam

  1. Heat the pulp and cook gently until very soft.

  2. Press through a sieve to remove seeds.

  3. Add the skins to the pulp and cook for 5 minutes.

  4. Add sugar and cook gently until thick, about 10 minutes.

  5. Pour into sterile jars and seal.

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 fruit pulp and skins that give the jam its flavour, colour and natural pectin.
Sugar
Sweetens the jam and, as it cooks down, thickens it and helps it keep.

The step that matters

Add sugar and cook gently until thick. Sugar must dissolve fully and the mixture must be cooked gently to reach a thick set. Overheating can scorch the sugar and dull the flavour, while undercooking 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.

More grape jam recipes

Green 4 See all 64 →

You might also like

Grape SherbetGrape Sherbet32 recipesGrapefruit MarmaladeGrapefruit Marmalade16 recipesGrape ButterGrape Butter9 recipesWhite CakeWhite Cake431 recipes