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Pineapple Marmalade

A preserve made from pineapple and sugar cooked until thick.

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 pineapple

  1. Pare the pineapple and remove the eyes.

  2. Weigh the pineapple and measure an equal amount of sugar.

  3. Grate the pineapple using a coarse grater.

Cook the marmalade

  1. Place the grated pineapple in a pot over medium heat.

  2. Gradually add the sugar while stirring often.

  3. Cook until the mixture is clear and thick.

Store

  1. Transfer the marmalade to airtight cans.

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
Provides the fruit base, flavor, and pectin-bearing pulp that thickens the marmalade.
Granulated sugar
Sweetens the marmalade and, as it cooks down, helps it thicken and set.

The step that matters

Cook until the mixture is clear and thick. Sugar and fruit must be cooked long enough for water to evaporate and the sugar to concentrate, so the marmalade sets when cooled. Stopping too early leaves it runny; overcooking can scorch the sugar and make it stiff.

“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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