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Pineapple Preserve

A preserve made by boiling pineapple 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 Preserve

Oven, in the book's wordsA warm oven

Ingredients

Directions

Prepare the fruit

  1. Peel the pineapples and weigh them.

  2. Sprinkle ¾ pound of sugar over each pound of pineapple in a large bowl or stone crock.

  3. Cover and let stand for 24 hours until juice forms.

Make the syrup

  1. Remove the pulp from the core using a silver fork and drain the juice into a preserving kettle.

  2. Boil the juice for 5 minutes, then skim and strain it over the pineapple pulp.

Cook and can

  1. Boil the pulp in the syrup once, then can immediately.

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
Supplies the fruit flesh and juice that becomes the preserve.
Sugar
Sweetens the fruit, draws out its juice, and thickens into a syrup as it cooks.

The step that matters

Boil the pulp in the syrup only once. Repeated boiling breaks down the fruit and dulls its texture and colour. The hot, sugar-rich syrup helps the preserve keep and seal well when canned immediately.

“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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