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 ↓
To Can Grape Juice
Ingredients
Directions
Make the juice
Crush the cleaned, ripe grapes in a kettle using a potato masher.
Bring the crushed grapes to a boil.
Boil the crushed grapes for 5 minutes.
Cool the grapes.
Strain the grapes through a strong sack, allowing only the dripping juice to go into the juice kettle.
Add 1 cup of water and 1 cup of sugar to the juice for every 4 cups of juice.
Boil the mixture on the stove for 5 minutes.
Bottle and seal
Seal the juice in sterilized bottles.
Cork the bottles with sealing wax pressed down on the corks.
Dip each cork end into hot paraffin wax to a depth of 1 inch.
Sterilize the corks before placing them into the bottles.
Place the bottles in a receptacle with a tight cover.
Boil the bottles for 15 minutes.
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
- Cleaned, ripe grapes
- Provide the juice, flavor and natural acidity of the drink.
- 4 cups of grape juice
- Forms the main liquid base and carries the grape flavor.
- 1 cup of sugar
- Adds sweetness and balances the tartness of the juice.
- Hot paraffin wax
- Coats the cork ends to seal the bottles against air.
The step that matters
Boil the bottles for 15 minutes. This heat treatment kills microorganisms that could ferment or spoil the juice. Boiling for the full time ensures the sealed bottles reach a temperature high enough to keep the juice stable during storage.
“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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