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Pineapple Preserves

A sweet preserve made by layering sliced pineapple with sugar, boiling the syrup, and reconstituting the fruit.

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 Preserves

Ingredients

Directions

Prepare

  1. Peel and slice the pineapples.

  2. In a deep bowl, layer the pineapple and sugar, starting and ending with sugar.

  3. Let the mixture sit overnight.

Make the syrup

  1. In the morning, strain the syrup into a preserving kettle.

  2. Boil the syrup gently, skimming until clear.

  3. Continue boiling slowly until it thickens to a medium consistency on a saucer.

Finish

  1. Pour the syrup back over the pineapple and let it cool.

  2. Once cool, store the preserves as directed in the pineapple jelly recipe.

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

Pineapples
Provides the fruit body and flavour of the preserves.
Sugar
Draws moisture out of the fruit and forms the syrup, sweetening and helping preserve it.

The step that matters

Boil the syrup until it thickens to a medium consistency on a saucer. Sugar concentration sets the final texture. Too little boiling leaves a runny preserve, while overcooking makes it stiff and may cause the sugar to crystallise 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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