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 ↓
Wild Grape Marmalade
Ingredients
Directions
Prepare the pulp
Pick the grapes from the stems and wash them.
Boil the grapes, stirring and mashing with a wooden spoon as they heat.
Once well cooked, sift the mixture through a wire sieve to obtain the pulp.
Make the marmalade
For every pint of pulp, add 1 pound of sugar.
Boil the mixture for fifteen minutes.
Pour into jelly tumblers.
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.
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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 pulp and natural pectin that help the marmalade set.
- Sugar
- Sweetens the pulp and helps it thicken and set as it boils.
“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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