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 Jam
Ingredients
Directions
Prepare the grapes
Wash the grapes and remove the pulp from the skins by squeezing or pinching.
Boil the pulp until it separates from the seeds.
Rub the boiled pulp through a sieve.
Make the jam
Add the skins to the pulp and boil with an equal weight of sugar for fifteen minutes.
Jar
Pour the mixture into small jars or tumblers.
Cover with paper or paraffin.
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 fruit pulp and skins that give the jam its flavour, natural pectin and body.
- Sugar
- Sweetens the jam and, when boiled with the fruit, helps it thicken and keep.
The step that matters
Separating the pulp from the seeds. Seeds are bitter and hard, so the pulp must be boiled and pushed through a sieve to remove them. Skins are added back later for colour and pectin.
“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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