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Dessert

Grape Jelly

A preserve made by boiling grapes with water and sugar until it reaches jelly consistency.

From an old cookbook · modernised transcription
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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 ↓

Grape Jelly

Ingredients

Directions

  1. Place a small cup of water in the bottom of a four-quart kettle and fill it with grapes.

  2. Boil the grapes until all the juice is extracted.

  3. Strain the juice and add 1 pound of sugar for every pint of juice.

  4. Boil the mixture until it reaches a jelly consistency.

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 juice and natural pectin that set the jelly, along with the main flavor.
Sugar
Adds sweetness and helps the juice thicken into a jelly set when boiled.

The step that matters

Boil the mixture until it reaches a jelly consistency. Boiling concentrates the sugar and juice until the pectin can form a gel. Undercooked jelly stays runny, while overcooking can make it stiff or caramelised.

“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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