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Pineapple Marmalade

A preserved pineapple mixture made by cooking grated pineapple, its juice, and sugar until jam-like.

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

  1. Grate the pineapple.

  2. Weigh the grated pineapple along with the juice.

Make the marmalade

  1. Combine 1 pound of sugar with 1 pound of grated pineapple and juice.

  2. Cook the mixture until it reaches a jam-like consistency.

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
Provides the fruit flavor and bulk, and its juice cooks down into the spread.
Sugar
Sweetens the fruit and helps thicken the mixture as water cooks off.

The step that matters

Cook until jam-like. Thickening depends on enough water evaporating while sugar concentrates. Stopping early leaves the marmalade runny, while overcooking can scorch it or leave it overly stiff and sticky as it cools.

“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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