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Canned Grapes

This recipe preserves grapes by boiling the pulp and skins, adding sugar, and canning the mixture.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 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 ↓

Canned Grapes

Ingredients

Directions

Prepare the pulp and skins

  1. Squeeze the pulp from the grape skins, discarding the seeds.

  2. Boil the pulp until the seeds begin to loosen.

  3. Boil the skins in a little water.

Strain and combine

  1. When the pulp is tender, strain it through a sieve.

  2. Add the tender skins back to the pulp along with the boiling water, if not too much.

  3. Add ½ cup sugar per quart can.

Thicken and can

  1. Boil the mixture until thick.

  2. Can the mixture using standard canning methods.

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

Grapes
Provide the main flavor, color, and body from the pulp and skins.
Sugar
Adds sweetness and helps preserve the mixture, and contributes to its thick, spreadable body.

The step that matters

Boil the mixture until thick. Thickening depends on evaporating water while the fruit's natural pectin and sugar set the mixture. Stopping too early leaves it thin and runny, while boiling too long makes it stiff and can scorch on the bottom 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.

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