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Dessert

Grated Crushed Pineapple

A preserved pineapple product made by grating and crushing pineapple, then cooking with sugar and canning.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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 ↓

Grated Crushed Pineapple

Ingredients

Directions

Prepare the pineapple

  1. Blanch the pineapple in boiling water and place it in cooling pans.

  2. Combine 12 pounds of sugar with the pineapple and let it sit in the cold syrup for 12 hours.

  3. If there are many cores, drain the syrup and cook it to 26 degrees on the saccharometer.

  4. Cover the pineapple with the syrup and let it stand for another 12 to 24 hours.

Make the pulp and cook

  1. Run the pineapple through a food chopper and place it in a kettle.

  2. Add 2 pounds of sugar to the gallon of pulp and cook it to 218 degrees.

Process and seal

  1. Process 4 gallon glass jars for 45 minutes at 180 degrees and gallon cans for 1 hour at 190 degrees.

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

Fresh pineapple
Provides the fruit and the bulk of the pulp in the finished preserve.
Granulated sugar
Sweetens the fruit and draws out moisture to form a thick syrup that helps preserve it.

The step that matters

Cooking the pulp to 218 degrees. Sugar concentration sets the final texture and helps preserve the fruit. Cooking to the stated temperature concentrates the sugar enough for the pulp to thicken and keep well, while undercooking leaves it runny and more prone to spoilage.

“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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