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Pineapple Marmalade

A preserve made by cooking grated pineapple with equal weight of sugar until thickened.

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. Pare the pineapples and remove the eyes.

  2. Weigh the fruit and measure out an equal amount of sugar.

  3. Grate the flesh of the pineapples using a coarse grater.

Cook the marmalade

  1. Place the grated pineapple in a pot over medium heat and warm gently for 10 minutes until tender.

  2. Gradually add the sugar while stirring, and boil until the mixture thickens and becomes clear.

  3. Pour the marmalade into jars and seal as usual.

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

Ripe pineapples
Provide the fruit flesh, natural pectin and acidity that give the marmalade its body and tang.
Sugar
Sweetens the fruit and, as it boils, helps thicken the mixture and preserve it.

The step that matters

Gradually add the sugar while stirring, then boil until thick. Adding sugar all at once can cause clumping and uneven dissolving. Stirring keeps it even, and the mixture must reach a full boil so the sugar and fruit pectin set the marmalade properly.

“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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