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Pineapple Marmalade

A preserve made from fresh pineapple 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 pineapple

  1. Pare the pineapples and remove the eyes.

  2. Grate the pineapples using a coarse grater.

  3. Place the grated pineapple in a pot over medium heat.

Make the marmalade

  1. Gradually add the sugar while stirring often.

  2. Cook until the mixture is clear and thick.

  3. Transfer the marmalade into 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

Pineapple
Provides the fruit base and its natural acidity and flavour for the marmalade.
Sugar
Sweetens the fruit and, as it dissolves and concentrates, helps the mixture thicken and set.

The step that matters

Cook until the mixture is clear and thick. Sugar and fruit pectin must be cooked long enough to concentrate and gel; stopping early leaves a runny marmalade, while overcooking can scorch the sugar on the bottom of the pot.

“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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