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Pixeapple Preserve

A sweet pineapple preserve made by stewing fruit with sugar and mashing into marmalade.

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 ↓

Pixeapple Preserve

Ingredients

Directions

Prepare

  1. Pare the pineapple and cut it into small pieces, discarding the core.

  2. Mix the pineapple with the powdered sugar and let it sit in a covered dish until enough juice is drawn out.

Cook and set

  1. Stew the pineapple in the sugar and juice until soft.

  2. Mash the mixture into a marmalade with the back of a spoon and let it cool.

  3. Pour the marmalade into tumblers and cover them with paper glued on.

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
Forms the body of the preserve and supplies its fruit flavour.
Powdered white sugar
Draws out juice and sweetens the fruit, and as it cooks it thickens the mixture into a preserve.

The step that matters

Stew until soft. Cooking the pineapple in the sugar and its drawn-out juice softens the fruit and lets the sugar concentrate and thicken the mixture. Stopping too early leaves it runny and stopping too late can scorch the sugar.

“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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