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Dessert

Canned Grapes

A preserved fruit dish made by cooking grapes with sugar and sealing them in jars.

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 ↓

Canned Grapes

Ingredients

Directions

Prepare the grapes

  1. Carefully pick grapes from the stems and wash them.

  2. Remove the skins, dropping the pulp into one vessel and the skins into another.

Cook and sweeten

  1. Put the pulp into a preserving kettle over the fire and stir constantly until the seeds come out clean.

  2. Press the mass through a colander, then add the skins to the pulp.

  3. Weigh the mixture and add ½ pound of sugar for every pound of grapes.

  4. Boil for 1.5 hours.

Jar and seal

  1. Put into glass jars while hot and seal.

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 fruit flavor, body, and pulp that forms the preserve.
Sugar
Sweetens the mixture and helps preserve it during boiling and storage.

The step that matters

Stir the pulp until the seeds come out clean. Constant stirring over the fire prevents the pulp from scorching on the bottom of the kettle, which would add a burnt flavor. Seeds separating cleanly shows the pulp has been properly cooked before the skins and sugar are added.

“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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