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Pineapple Marmalade

A preserved pineapple confection made by boiling grated fruit with sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 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 Marmalade

Ingredients

Directions

Prepare the fruit

  1. Peel the pineapples and remove all dark specks.

  2. Grate the fruit on a coarse grater.

Make the marmalade

  1. In a preserving kettle, combine the grated pineapple and sugar in a 1:1 ratio by weight.

  2. Boil the mixture until the fruit is clear.

  3. Skim off any foam and pour into small glasses or jam pots.

Seal and store

  1. Once cool, cover with papers dipped in alcohol, then paste stiff white paper over the top.

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

Pineapples
Provide the fruit base, bulk, and the flavour of the marmalade.
Sugar
Sweetens the fruit and, with boiling, thickens it into a preserve that keeps.

The step that matters

Boil the mixture until the fruit is clear. Sugar must dissolve fully and the mixture must reach a thick, gel-forming set. Stopping too early leaves it runny and prone to spoiling; cooking too long can darken and toughen it.

“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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