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Pineapple Marmalade

A sweet preserve made from grated pineapple and sugar, boiled and stored in jars with brandy paper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Pineapple and brandy work together. They rank in the top 12% of all ingredient pairs, and cooks put them together in 298 recipes. Both carry ethyl cinnamate, which smells sweet, balsamic. The science ↓

Pineapple Marmalade

Ingredients

Directions

Make the marmalade

  1. Combine the grated pineapple and sugar in a pot.

  2. Boil the mixture until it becomes clear, removing any scum that forms.

Jar and cover

  1. Pour the marmalade into jars and cover with brandy papers.

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 + brandytop 12% of all pairs
    Smell alikemoderate
    Cooked together298 recipes

    Shared aroma: ethyl cinnamate (sweet, balsamic).

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

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

  3. Sugar + brandytop 19% of all pairs
    Smell alikelow
    Cooked together11,939 recipes

    Shared aroma: beta-damascenone (apple, rose).

Sugar and brandy barely smell alike, yet cooks put them together in 11,939 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Grated pineapple
Supplies the fruit pulp and juice that form the body and tart fruit flavor.
Sugar
Sweetens the marmalade and, as it concentrates, helps it thicken and set.

The step that matters

Boil until clear, skimming scum. Boiling evaporates water so the sugar and fruit concentrate enough to thicken as they cool. Skimming removes foam and impurities, which keeps the marmalade clear.

Swap the pineapple

How well each one fits the dish's main ingredients (sugar, brandy):

  1. Vanillafits better
  2. Apricotfits better
  3. Raisinfits better
  4. Pineapplethe original

Fit is the average pairing score against sugar, brandy. Candidates are from the same food group and used in at least 100 recipes.

“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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