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Pineapple and Vegetable Marrow Jam

A jam made from pineapple, vegetable marrow, sugar, salt, and water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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 and Vegetable Marrow Jam

Ingredients

Directions

Prepare the marrow

  1. Peel the vegetable marrow and cut it into two-inch squares.

  2. Soak the squares in salt water overnight using 1 tablespoon of salt for 6 pints of water.

  3. The next morning, drain and dry the vegetable marrow.

Cook and jar

  1. In a preserving pan, combine the vegetable marrow, sugar, and pineapple (peeled and cut into small squares or grated).

  2. Cook the mixture until clear, about 2 hours.

  3. Pour into dry, sterilized jars and seal tightly when cold.

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

Vegetable marrow
Forms the bulk of the jam and absorbs the sugar syrup as it cooks.
Sugar
Sweetens the jam and helps it set into a thick, spreadable texture.
Pineapple
Adds fruity flavour and acidity to the mild marrow.

The step that matters

Cook the mixture until clear. Cooking long enough lets the marrow soften and turn translucent as sugar penetrates it. Stopping early leaves a cloudy, watery jam that may not keep well.

“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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