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Canned Grapes

A method for preserving grapes in sugar syrup for canning.

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 ↓

Canned Grapes

Ingredients

Directions

Prepare the pulp

  1. Squeeze the pulp from the grape skins, discarding the seeds.

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

Prepare the skins

  1. In another pot, boil the skins in a little water until tender.

Combine

  1. Pass the boiled pulp through a sieve.

  2. Add the tender skins and their boiling water to the pulp.

Sweeten and can

  1. For each quart can, mix in ½ cup of sugar and boil until thick.

  2. 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
Supply the pulp and skins that give the spread its fruit flavor, color and body.
Sugar
Sweetens the mixture and, as it boils down, helps thicken it and preserve it.

The step that matters

Boil the sweetened mixture until thick. Boiling off water concentrates the sugar and pectin in the grapes, which sets the texture. Too little boiling leaves the mixture runny and less stable in the can, while overboiling can scorch the sugar and darken the 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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