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Dessert

Strawberry and Pineapple Jam

A jam made from strawberries, pineapple, and sugar.

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 ↓

Strawberry and Pineapple Jam

Ingredients

Directions

Prepare the fruit

  1. Run the pared and cored pineapple through a food chopper.

  2. Combine equal parts of strawberries and pineapple.

  3. Add 4 cups of sugar for every 5 cups of fruit.

  4. Let the mixture stand for several hours.

Cook and store

  1. Transfer to a preserving kettle and cook gently until clear and thick.

  2. Pour into jelly glasses, cover, and set in a cool, dry place.

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

Strawberries
Provide the main fruit flavor and pectin-free bulk that becomes the jam body.
Pineapple
Adds acidity and tartness that balance the sweetness and brightness of the jam.
Sugar
Sweetens the jam and helps it thicken and set as it cooks down.

The step that matters

Cook gently until clear and thick. Cooking gently keeps the fruit from scorching on the bottom of the kettle while the sugar and fruit concentrate. Stop when the mixture is thick and clear, because it firms further 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.

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