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Dessert

Grape Jam

A jam made from grapes and sugar, cooked until thick.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 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 ↓

Grape Jam

Ingredients

Directions

Prepare

  1. Pick over the grapes.

  2. Wash the grapes.

  3. Remove the grapes from stems.

  4. Weigh the grapes to estimate the amount of sugar needed.

  5. Press pulp from skins.

  6. Reserve the skins.

Make the jam

  1. Heat the pulp.

  2. Cook gently until very soft.

  3. Press through a sieve.

  4. Remove seeds.

  5. Add the skins to the pulp.

  6. Cook for 5 minutes.

  7. Add sugar.

  8. Cook gently until thick, about 10 minutes.

Jar

  1. Pour into sterile jars.

  2. 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, flavor, and natural pectin that helps the jam set.
Sugar
Sweetens the jam and helps it thicken, set, and keep.

The step that matters

Cooking until thick after adding sugar. Sugar and pectin only set properly once the mixture reaches the right concentration. Stopping too early leaves the jam runny, while cooking too long can scorch it or make it stiff when cool.

“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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