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Pine-apple Preserves

A preserve made by boiling pineapples with sugar syrup and reducing to a thick consistency.

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 ↓

Pine-apple Preserves

Ingredients

Directions

Prepare the pineapple

  1. Wash the pineapples and boil them whole until tender.

  2. Remove the pineapples, peel, and slice them lengthwise, discarding the hard center.

Make the syrup

  1. Prepare a syrup by boiling 4 pounds of sugar with 4 pounds of water until dissolved.

  2. Pour the hot syrup over the sliced pineapples and let it sit overnight.

Cook the preserves

  1. The next day, pour off the syrup and boil it until nearly thick.

  2. Add the pineapples back to the syrup and boil for 15 to 20 minutes.

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
Provide the fruit body and flavor, and soften into tender pieces during boiling.
Sugar
Sweetens the preserves and thickens the syrup as it boils down, helping preserve the fruit.

The step that matters

Boiling the syrup until nearly thick. Sugar concentrates as water evaporates, and the syrup thickens as it reaches a higher sugar concentration. Stopping too early leaves a thin, runny preserve, while boiling too long can make it overly stiff or caramelize the sugar.

“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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