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Pineapple Marmalade

A sweet preserve made from ripe pineapples and sugar, cooked until thick and clear.

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 all the eyes.

  2. Weigh the prepared pineapples.

  3. For every pound of fruit, add 1 pound of sugar.

  4. Grate the pineapples on a coarse grater.

Cook the marmalade

  1. Place the grated pineapples in a pot over medium heat.

  2. Gradually add the sugar while stirring often.

  3. Cook until the mixture is clear and thick.

Store

  1. Transfer to air‑tight cans for storage.

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 mixture thicken as it cooks.
Granulated sugar
Sweetens the preserve and, as it dissolves and concentrates, helps it set into a thick spread.

The step that matters

Cook until clear and thick. Sugar and fruit must be cooked long enough for water to evaporate and the mixture to reach a set point. Stopping early leaves it runny, while overcooking can scorch the sugar and darken the flavor.

“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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