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Pineapple Marmalade

A preserve made by cooking pineapple pulp and juice with sugar.

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. Peel and grate the pineapple, saving all the juice.

  2. Cook the pineapple pulp for 30 minutes.

  3. Strain the cooked pulp through a colander.

Make the marmalade

  1. Return the strained pulp to the heat and boil, stirring constantly until it thickens.

  2. Weigh the pulp and juice, then add 1 pound of sugar for every pound of pineapple.

  3. Boil the mixture for another 30 minutes, testing for doneness by pushing your finger through a small amount taken out to cool.

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 body, natural pectin and acidity that give the marmalade its flavor and set.
Sugar
Adds sweetness and, with boiling, thickens the mixture as it concentrates and sets.

The step that matters

Boil the mixture with sugar until it sets. Sugar and pectin only gel when enough water has evaporated and the sugar concentration is high. Stopping too early leaves a runny marmalade, while overcooking can make it stiff or caramelize. Testing a cooled spoonful shows whether it has reached the setting point.

“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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