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Pineapple Preserves

A sweet preserve made by cooking sliced pineapples with sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Pineapple and sugar are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 4,841 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Pineapple Preserves

Ingredients

Directions

Prepare the pineapples

  1. Parboil the pineapples.

  2. Peel and cut the parboiled pineapples into thick slices, removing the cores.

Make the preserves

  1. Combine 2 pounds of sugar with the sliced pineapples.

  2. Let the mixture sit overnight to create syrup.

  3. Boil the mixture until done, without adding any water.

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. Pineapple + sugartop 19% of all pairs
    Smell alikelow
    Cooked together4,841 recipes

    Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Pineapples
Supply the fruit, flavor, and bulk of the preserves.
Sugar
Draws water out of the fruit to form syrup and adds sweetness and preservation.

The step that matters

Boil the mixture until done, without adding any water. Water in the sugar syrup evaporates during boiling, which thickens the mixture as sugar concentration rises. Adding water would delay thickening and dilute the syrup, so the preserves would be less concentrated and less likely to set.

“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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