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Pineapple, Preserved, for Present Use

A preserved pineapple recipe using sliced fruit, sugar, and water, simmered and boiled to create a sweet preserve.

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, Preserved, for Present Use

Ingredients

Directions

Prepare

  1. Cut the pineapple into slices ½ inch thick, peel them, and remove the hard core.

  2. Place the peels and hard pieces in a saucepan with enough water to cover them and boil for 1 hour.

  3. Strain the liquid and add the pineapple slices.

Cook the preserves

  1. Stew the slices for 10 minutes, then add sugar to sweeten and boil again for 1 hour.

  2. Skim well, and the preserve will be ready for use.

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
Supplies the main fruit flavor and the solid pieces that become the preserve.
Sugar
Adds sweetness and, as the liquid reduces, helps thicken the preserve.

The step that matters

Boiling the slices with sugar. As water evaporates, the sugar concentrates and thickens the syrup. Boiling long enough gives a thick, spreadable preserve. Too short a boil leaves it runny and less stable.

“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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