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Pine Apple Marmalade

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

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Pineapple and syrup work together. They rank in the top 19% of all ingredient pairs, and cooks put them together in 568 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 through a fine sieve.

  3. Weigh the pulp.

  4. Measure out 1 pint of syrup for every pound of pulp.

Cook the marmalade

  1. Boil the syrup until it reaches a boil.

  2. Add the pulp to the boiling syrup.

  3. Continue to boil until it jellies.

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

    Shared aroma: ethanol (alcoholic, ethereal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Pineapple pulp
Provides the fruit flavour and bulk of the marmalade.
Syrup
Adds sweetness and, once boiled down with the fruit, helps the marmalade set.

The step that matters

Boil until it jellies. Pineapple pulp and syrup must reach a concentrated sugar level to set as a jelly. Stopping too early leaves a thin liquid, while boiling too long can darken and over-thicken the marmalade.

“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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