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 ↓
Pine-apple Jam
Ingredients
Directions
Prepare
Grate the pineapple on a coarse grater, discarding the cores.
Weigh the grated pineapple and add an equal weight of sugar.
Let the mixture stand overnight.
Cook and jar
In the morning, boil for 1 minute.
Transfer the jam into jars.
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.
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Pineapple + sugartop 19% of all pairsSmell alikelowCooked 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
- Provides the fruit bulk, flavour and natural acidity that the jam is built around.
- Sugar
- Sweetens the jam, draws out juice overnight and helps it set as it thickens.
The step that matters
Standing overnight with the sugar. Sugar draws water out of the grated fruit, creating syrup. Letting it stand fully dissolves the sugar and softens the fruit, so the short boil can set the jam properly.
“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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