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Pineapple Jelly

A preserved pineapple sweet made by boiling pineapple and sugar until it gels.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Pineapple Jelly

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 Jelly

Ingredients

Directions

Prepare the pineapple

  1. Cut off the crown of the pineapple and slice it into quarters from the crown to the stem end.

  2. Remove the hard core and grate the remaining fruit as close to the skin as possible.

  3. Place the grated pineapple in a pot and boil until nearly half the juice has evaporated.

Make the jelly

  1. Add about 1 cup of sugar for each quart of juice and continue boiling until it jellies, about 20 minutes.

  2. Test for jelliness by placing a small amount on a saucer.

Can

  1. Can and seal the jelly like you would with fruit.

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. 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 juice and pectin-bearing pulp that the jelly sets from.
Sugar
Sweetens the jelly and helps it set by binding water so the juice thickens.

The step that matters

Boiling until it jellies. Setting depends on the right ratio of sugar, acid and pectin reaching a concentrated point. Stopping too early leaves runny jelly, and boiling too long can darken and toughen it, so test on a cold saucer.

“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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