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Preserved Pineapple

This recipe preserves pineapple by sweetening and cooking it until syrupy.

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 ↓

Preserved Pineapple

Ingredients

Directions

Prepare the pineapple

  1. Peel the pineapple and remove the eyes.

  2. Cut the fruit into whole slices, quarters, shreds, or dice as preferred.

  3. Weigh the prepared pineapple.

Make the syrup

  1. Add ½ pound of sugar for each pound of pineapple.

  2. Pour the sugar over the pineapple and let it stand until a thick syrup forms.

Cook and jar

  1. Cook slowly until the pineapple becomes transparent.

  2. Fill sterilized jars to overflowing and seal 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
Forms the fruit body of the preserve, becoming soft and translucent as it cooks in syrup.
Sugar
Draws water out of the fruit to form a syrup and acts as a preservative, sweetening the result.

The step that matters

Cook slowly until the pineapple becomes transparent. Sugar must penetrate the fruit gradually; cooking too hard or fast can toughen or break the pieces and scorch the syrup. Slow heat lets sugar replace water in the fruit so it turns clear and holds its shape.

“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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