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 Jam
Ingredients
Directions
Grate the pineapple to obtain 1 pound of pulp.
Add ¾ pound of sugar to the pineapple pulp.
Boil the mixture for 10 minutes without adding water.
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.
Photo for illustrative purposes only · Contact us to use it
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 pulp
- Provides the fruit base and natural moisture that cooks down into the jam.
- Sugar
- Sweetens the jam and, as it dissolves and thickens, helps it set into a spreadable texture.
The step that matters
Boil the mixture for 10 minutes without adding water. The pineapple releases its own juice as it heats, and sugar draws out more moisture. Boiling drives off that water so the jam thickens instead of staying runny. Adding water would dilute the mixture and prolong cooking.
“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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