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
21 glassesIngredients
Directions
Prepare
Pare and remove the eyes from the pineapples using a knife.
Weigh the pineapples and grate them on a coarse grater, leaving the core.
Make the marmalade
Boil the grated pineapple for 20 minutes, then add the warmed sugar.
Boil the mixture hard for 1 hour, stirring constantly.
Pour into glasses; one dozen pineapples makes 21 glasses.
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.
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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
- Provides the fruit bulk, flavor and natural pectin that help the marmalade thicken.
- Sugar
- Sweetens the marmalade and, boiled down, helps it set into a thick spread.
The step that matters
Boil the mixture hard for 1 hour, stirring constantly. Sugar and pineapple must reach a hard boil and reduce long enough to concentrate and set. Constant stirring prevents the sugar from scorching on the bottom of the pan.
“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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