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Pine-apple Marmalade

A sweet preserve made from pineapple, water, and sugar boiled into a clear paste.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 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 ↓

Pine-apple Marmalade

Ingredients

Directions

Prepare the pineapple

  1. Pare, slice, core, and weigh the pineapple; then cut it into small bits.

Make the marmalade

  1. Make a syrup by boiling 1 cup of water with 2 pounds of sugar.

  2. Heat the chopped pineapple in a vessel set in another of boiling water, covering it closely.

  3. When the pineapple is smoking hot and begins to look clear, add it to the syrup.

  4. Boil together for 30 minutes, stirring continuously, until it becomes a clear, bright paste.

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

Pineapple
Provides the fruit body, flavour and natural pectin that help the marmalade set into a paste.
Sugar
Sweetens the marmalade and, as it concentrates, helps it thicken and keep its texture.

The step that matters

Boiling the pineapple and syrup together for 30 minutes. The mixture must be stirred continuously while it cooks down. Sugar and fruit can scorch on the bottom of the pan, and the paste only becomes clear and thick once enough water has evaporated.

“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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