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Pineapple Preserves

A sweet pineapple preserve made by mixing grated pineapple with sugar and cooking 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 Preserves

Ingredients

Directions

Prepare

  1. Sprinkle sugar over grated pineapple.

  2. Let the mixture stand for a few hours.

Cook

  1. Put the mixture in a kettle.

  2. Boil gently for 45 minutes.

  3. Slice the pineapple.

  4. Use ¾ pound of sugar for each pound of fruit.

  5. Simmer until the pineapple looks transparent.

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 bulk of the preserve and supplies the fruit flavor and body.
Sugar
Sweetens, draws water out of the fruit, and thickens the syrup as it cooks.

The step that matters

Simmer until the pineapple looks transparent. Gentle heat lets water evaporate and the sugar concentrate slowly, so the syrup thickens without scorching. Stopping too early leaves a thin, runny preserve that may spoil sooner, while overcooking hardens the sugar and dulls 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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