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 Marmalade
Ingredients
Directions
Prepare the juice
Heat the grapes in a pot and mash them.
Strain the mixture through a sieve to extract the juice.
Cook
Add 2 cups of sugar to 4 cups of juice.
Boil the mixture for 40 minutes, stirring with a wooden spoon.
Use an agate pot for best results.
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.
-
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
- Grapes
- Provide the juice and flavour that the marmalade is built on.
- Sugar
- Sweetens the juice and, as it cooks down, helps thicken it to a spreadable texture.
The step that matters
Boil for 40 minutes while stirring. Long boiling evaporates water so the sugar and fruit concentrate and thicken. Stirring keeps the mixture from sticking and scorching on the base of the pot.
“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.
You might also like
Grape Sherbet32 recipes
Grapefruit Marmalade16 recipes
Grape Butter9 recipes
White Cake431 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.