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Pineapple Preserves

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

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 ↓

Pineapple Preserves

Ingredients

Directions

Prepare the pineapple

  1. Weigh the pineapple after peeling.

  2. Cut the pineapple into thick slices, removing the rind carefully.

Make the syrup

  1. In a preserving pan, dissolve ¼ cup of sugar in ½ cup of water.

  2. Once melted, gradually add the remaining sugar and boil until it forms a clear syrup, skimming well.

Cook and store

  1. Add the pineapple slices and boil for 30 minutes or until transparent.

  2. Transfer to pots, cover when cool, and store in a dry place.

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 body and flavour that the preserve is built around.
Loaf sugar
Sweetens the preserve and, at high concentration, helps preserve the fruit and give it a clear, set texture.
Water
Dissolves the sugar first to form the syrup the pineapple cooks in.

The step that matters

Boiling the pineapple until transparent. Sugar syrup must be concentrated enough, and the fruit cooked long enough, for the slices to turn clear and firm. Underboiled fruit stays cloudy and spoils sooner, while overcooking can break the slices down.

“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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