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Pine Apple Peseeves

A sweet pineapple preserve made by boiling pineapple with sugar and water.

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 Peseeves

Ingredients

Directions

Prepare

  1. Peel and cut up the pineapple.

  2. Pour water over the pineapple and let it stand for 4 hours.

  3. Drain the water and boil it with sugar until it becomes a thick syrup.

Cook and seal

  1. Add the pieces of pineapple and cook for about 1.5 hours, skimming frequently.

  2. Put into jars and seal tightly.

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 bulk and the characteristic flavor of the preserves.
Cut loaf sugar
Sweetens the fruit and, as it thickens into syrup, helps preserve it.
Water
Draws out juice from the pineapple and dissolves the sugar into the syrup.

The step that matters

Cooking the pineapple in the syrup. Cooking long enough lets the sugar syrup thicken and penetrate the fruit, which sets the texture and helps the preserves keep. Skimming removes foam that would otherwise cloud the syrup.

“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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