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Pineapple Marmalade

A preserve made from pineapples and sugar cooked until thick.

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 Marmalade

Ingredients

Directions

Prepare the fruit

  1. Pare the pineapples and remove the eyes.

  2. Weigh the pineapples and use 1 pound of sugar for every pound of fruit.

  3. Grate the pineapples on a coarse grater.

Cook the marmalade

  1. Put the grated pineapples over the fire and gradually add the sugar.

  2. Stir often and cook until the mixture is clear and thick.

Store

  1. Transfer the marmalade to air-tight cans.

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
Provide the fruit base, along with pectin and acid that help the marmalade thicken as it cooks.
Granulated sugar
Sweetens the marmalade and, as it cooks down, helps it thicken and keep.

The step that matters

Stirring and cooking until clear and thick. Sugar added to hot fruit can scorch on the bottom of the pan if the mixture is not stirred often. Cooking long enough lets the sugar concentrate and the fruit set into a thick, spreadable marmalade.

“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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