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Pine-Apple Marmalade

A preserve made from pineapple pulp and syrup, sweetened with sugar and boiled until it jellies.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Syrup and sugar match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 5,842 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Pine-Apple Marmalade

Ingredients

Directions

Prepare the pineapple

  1. Remove the skin from the pineapple and cut the fruit into pieces.

  2. Pound the pieces in a mortar and pass them through a fine sieve.

  3. Weigh the pulp and measure out 1 pint of syrup for every pound of pulp.

Make the marmalade

  1. Boil the syrup until it reaches a rolling boil.

  2. Add the pulp to the boiling syrup and continue to boil until it jellies, similar to apricot marmalade.

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. Syrup + sugartop 6% of all pairs
    Smell alikestrong
    Cooked together5,842 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Pineapple + syruptop 19% of all pairs
    Smell alikelow
    Cooked together568 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. 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
Supplies the fruit pulp that forms the body of the marmalade.
Syrup
Provides sweetness and moisture, and helps the pulp set as it cooks down.
Sugar
Sweetens the marmalade and helps it set into a jelly as it boils.

The step that matters

Boiling the pulp in the syrup until it jellies. The mixture must be boiled long enough for enough water to evaporate and for the pectin and sugar to set. Stopping too early leaves a runny marmalade, while boiling too long can darken and over-thicken it.

Swap the pineapple

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

  1. Vanillafits better
  2. Raisinfits better
  3. Pearfits about as well
  4. Pineapplethe original

Fit is the average pairing score against syrup, sugar. 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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