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 ↓
Green Grape Jam
Ingredients
Directions
Prepare the grapes
Place the grapes in a jar and cook them in a kettle of boiling water until soft and the seeds can be separated.
Strain the grapes through a fine colander.
Make and jar the jam
For every pound of grapes, add a pound of crushed sugar.
Boil the mixture gently until a thick jam forms.
Pour the jam into small molds or glasses and cover with parchment paper.
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
- Green grapes
- Provide the fruit pulp and natural pectin that gives the jam its body and flavour.
- Crushed sugar
- Sweetens the jam and, as it dissolves and concentrates, helps it thicken and keep.
The step that matters
Boil the mixture gently until a thick jam forms. Sugar and fruit pulp must be concentrated by simmering until the mixture sets. Stopping too early leaves a runny jam, while boiling too hard can scorch the sugar and darken the flavour.
“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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