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Pineapple and Strawberry Preserves

A preserve made from pineapple, strawberries, and sugar, cooked until syrupy.

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 ↓

Pineapple and Strawberry Preserves

Ingredients

Directions

Prepare

  1. Wash the strawberries and drain them well.

  2. Weigh the fruit and cover it with an equal amount of sugar.

  3. Let it stand overnight.

Make the preserves

  1. Grate the pineapple.

  2. Boil it with an equal amount of sugar for 10 to 15 minutes.

  3. Add the sugared strawberries.

  4. Boil together until the syrup reaches the proper consistency.

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 bulk of the preserves.
Pineapple
Adds tart, tropical flavor and fruit body to the preserves.
Sugar
Sweetens the fruit and, at high concentration, helps preserve it and thicken the syrup.

The step that matters

Boil until the syrup reaches the proper consistency. Sugar concentrates as water evaporates, and the syrup thickens as it cooks down. Stopping too early leaves a runny preserve that may spoil sooner, while cooking too long makes it stiff and candied.

“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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