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Pineapple Jelly

A gelatin dessert made with pineapple, sugar, and water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Pineapple Jelly

Why it works: Sugar and pineapple 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 Jelly

Ingredients

Directions

Prepare

  1. Soak the gelatin in the cold water for 1 hour.

Make the jelly

  1. Add the boiling water, sugar, and pineapple reduced to a pulp.

  2. Bring to a boil and strain into a mold.

Set and serve

  1. Set the mold on ice to cool.

  2. When ready to serve, wrap a cloth dipped in hot water around the mold for a few moments to release the jelly.

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.

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.

  1. Sugar + pineappletop 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

Gelatine
Forms the firm, wobbly structure that holds the jelly together as it sets.
Sugar
Adds sweetness and softens the set, giving a smoother bite.
Pineapple
Provides the main fruit flavour and a bright acidity that balances the sugar.

The step that matters

Warming the mold to release the jelly. Gelatine melts at warm temperatures, so a cloth warmed only briefly loosens the outer layer from the mold. Leaving the hot cloth on too long melts the surface and can ruin the shape.

“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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