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 Marmalade
Ingredients
Directions
Combine the chopped pineapple and granulated sugar in an earthen dish.
Let the mixture stand in a cool place for 24 hours.
Heat the mixture thoroughly and then can it.
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.
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Pineapple + sugartop 19% of all pairsSmell alikelowCooked 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 base, flavour and body of the marmalade.
- Granulated sugar
- Adds sweetness, draws juice out of the fruit and helps preserve and set the marmalade.
The step that matters
Standing the fruit in sugar. Sugar draws water out of the pineapple through osmosis, dissolving into a syrup. Letting it stand fully lets the fruit release its juice, so the sugar can dissolve evenly and the mixture can thicken properly when heated.
“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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