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Pineapple Preserve

A sweet pineapple preserve made by stewing pineapple with powdered sugar.

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 Preserve

Ingredients

Directions

Prepare the pineapple

  1. Pare the pineapple and cut it into small pieces, discarding the core.

  2. Mix the pineapple with the powdered sugar and let it sit in a covered dish until enough juice is drawn out.

Cook and set

  1. Stew the pineapple in the sugar and juice until soft.

  2. Mash the mixture into a marmalade with the back of a spoon and let it cool.

  3. Pour the marmalade into tumblers and cover them with paper glued on with gum arabic.

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 flavor that the preserve is built from.
Powdered white sugar
Draws out the pineapple's juice and sweetens the preserve while it stews.

The step that matters

Stewing the pineapple in the sugar and juice until soft. Sugar pulls water out of the fruit and thickens the juice as it cooks. Stopping too early leaves the preserve runny, while cooking too long can make it overly dense and sticky.

“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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