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Juice of Black-Duster Grapes

A sweetened grape juice made by boiling black-duster grapes and adding powdered sugar.

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 ↓

Juice of Black-Duster Grapes

Ingredients

Directions

Extract the juice

  1. Remove the stalks from the grapes and stir them in a pot over low heat until they burst and release their juice. Strain the juice through a jelly bag or double-folded muslin without pressing.

Cook and sweeten

  1. Boil the strained juice rapidly for 20 minutes. Remove from heat and stir in 14 ounces of powdered sugar for each pound of juice until dissolved. Boil the mixture for an additional 15 minutes, stirring constantly and skimming off any foam. The jelly will be a beautiful pale rose color.

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

Ripe black-duster grapes
Supply the juice, flavor and pale rose color of the finished jelly.
Powdered sugar
Sweetens the juice and helps it set into jelly as it boils.

The step that matters

Strain without pressing. Squeezing the jelly bag pushes fine pulp and solids through with the juice, which makes the finished jelly cloudy instead of clear.

“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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