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 Jam
Ingredients
Directions
Prepare
Pare the pineapple and grate it on a coarse grater, discarding the cores.
Weigh the grated pineapple and add an equal weight of sugar.
Let the mixture stand overnight.
Cook and jar
In the morning, boil the mixture for 1 minute.
Put the jam into jars as directed.
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 bulk, flavour and natural acidity that gives the jam its character.
- Sugar
- Sweetens the jam and draws moisture out of the fruit, helping it thicken and keep.
The step that matters
Letting the mixture stand overnight. Sugar must dissolve into the juice drawn from the grated fruit before boiling. Standing lets the sugar pull out liquid and soften the pineapple, so the jam cooks evenly and sets properly rather than scorching or staying runny.
“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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