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Pineapple Marmalade

A preserve made by boiling pineapple with sugar and water until thickened.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 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. Remove the skin and eyes from the pineapples.

  2. Cut the pineapple into small pieces using a silver fork.

  3. Weigh the pineapple and use 1 pound of sugar and ½ cup of water for each pound of pineapple.

Cook and jar

  1. Boil the sugar and water together until it forms a thread.

  2. Add the pineapple and boil slowly and steadily for about 30 minutes.

  3. Pour the mixture into jelly glasses.

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

Pineapples
Provide the fruit base, with natural acidity and flavour that set the marmalade's character.
Sugar
Sweetens the marmalade and, with boiling, helps thicken it and preserve the fruit.

The step that matters

Boiling the sugar and water to a thread. Sugar syrup must reach the right concentration before the fruit is added. Boiling it to a thread stage ensures enough sugar is dissolved and concentrated to help the mixture set and keep well.

“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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