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Preserved Pineapple

A preserve made by simmering sliced pineapples in a sugar syrup.

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 ↓

Preserved Pineapple

Ingredients

Directions

Prepare

  1. Pare the pineapples and cut them into thick slices.

  2. Weigh the slices and use 1 lb of sugar for each lb of fruit.

Make the preserve

  1. Dissolve the sugar in a small amount of water, then stir the mixture.

  2. Heat the mixture in a kettle until boiling for 10 minutes.

  3. Add the fruit.

  4. Let the mixture simmer for 30 minutes.

Cool and store

  1. Transfer the preserve to a pan or dish to cool.

  2. Prepare jars for storage.

  3. Cover the preserve with jelly.

  4. Seal the jars tightly to exclude air for preservation.

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 body and the main flavor of the preserve.
Sugar
Adds sweetness and, at this ratio, helps preserve the fruit and thicken the syrup.

The step that matters

Dissolve the sugar fully before boiling. Sugar left undissolved can recrystallize during boiling and cooking, leaving a grainy texture. Dissolving it in water first gives a smooth, clear syrup that coats the fruit evenly.

“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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