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
Peel and finely grate the pineapple.
Combine the grated pineapple and sugar in a bowl and let it sit overnight.
Boil the mixture for 20 minutes, skimming off any foam that forms.
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.
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Pineapple + sugartop 19% of all pairsSmell alikelowCooked 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 flavor and pectin-rich pulp that gives the marmalade its body and tartness.
- Sugar
- Draws moisture out of the fruit and, with boiling, thickens the mixture while adding sweetness.
The step that matters
Boil the mixture for 20 minutes, skimming off any foam. Boiling concentrates the sugar and fruit until the mixture thickens, and skimming removes foam that would otherwise cloud the marmalade and affect its texture.
“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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