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Pine-apple Jelly

A preserved pineapple sweet made by cooking grated pineapple with sugar until jelly consistency.

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 ↓

Pine-apple Jelly

Ingredients

Directions

Prepare

  1. Pare and grate the pineapple.

  2. Combine the grated pineapple and sugar in a pot.

Cook and set

  1. Stir until the sugar is dissolved.

  2. Cook the mixture until it reaches the desired jelly consistency.

  3. Strain into glasses and cover as directed.

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 main flavour and the liquid that cooks down into the jelly.
Sugar
Sweetens the jelly and, as the mixture concentrates with cooking, helps it set.

The step that matters

Cooking to the desired consistency. Sugar and pineapple juice thicken as water evaporates and the sugar concentrates. Stopping too early leaves the jelly runny, while cooking too long makes it stiff and hard to spoon.

“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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