Skip to main content
Dessert

Pine-Apple Marmalade

A sweet preserve made from pineapple and sugar, cooked until a clear, bright paste.

From an old cookbook · modernised transcription
Jump to recipe ↓

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; cut it into small bits.

  2. Heat the chopped pineapple in a vessel over boiling water, covering it to retain flavor.

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

Make the syrup

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

Cook and jar

  1. Boil together for 30 minutes, stirring constantly until it becomes a clear, bright paste.

  2. Put the marmalade into small jars while warm, but do not cover until 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

Pineapple
Provides the fruit bulk and flavor that the marmalade is built around.
Sugar
Sweetens the marmalade and, boiled down, thickens it into a set paste.
Water
Dissolves the sugar to make the syrup that the pineapple cooks in.

The step that matters

Boiling with constant stirring for 30 minutes. Sugar concentrates as water evaporates and can scorch on the bottom of the pan. Constant stirring prevents burning and lets the mixture reach a thick, clear paste that sets as it cools.

“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.

You might also like