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Dessert

Pine Apple Marmalade

A preserved pineapple and sugar preserve made by boiling and thickening, then cooled in tumblers.

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 ↓

Pine Apple Marmalade

Ingredients

Directions

Cook

  1. Boil the grated pineapple and sugar together in a pot.

  2. Cook until thick, about 15 minutes for small quantities or longer for larger ones.

Pot and store

  1. Pour the mixture into tumblers.

  2. Cover the tumblers with papers wet with the beaten egg whites.

  3. Store in a dry, cool place.

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).

  2. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Pineapple + eggtop 29% of all pairs
    Smell alikemoderate
    Cooked together2,075 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

Grated pineapple
Provides the fruit base, flavour and bulk of the marmalade.
Double refined loaf sugar
Adds sweetness and, as it concentrates, helps the mixture thicken and set.
Beaten egg whites
Dries into a paper cover that seals the tumblers.

The step that matters

Cooking until thick. Sugar and fruit must be cooked long enough for water to evaporate and the mixture to thicken and set. Stopping too early leaves it runny and prone to spoiling, while cooking too long can scorch the sugar.

Swap the pineapple

How well each one fits the dish's main ingredients (sugar, egg):

  1. Vanillafits better
  2. Raisinfits better
  3. Lemonfits better
  4. Pineapplethe original

Fit is the average pairing score against sugar, egg. Candidates are from the same food group and used in at least 100 recipes.

“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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