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Pine-apple Marmalade

A sweet preserve made from pineapple, water, and sugar, cooked until a clear, bright paste forms.

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 ↓

Pine-apple Marmalade

Ingredients

Directions

Prepare the pineapple

  1. Pare, slice, core, and weigh the pineapple, then cut it into small bits.

Make the syrup

  1. Make a syrup by boiling 1 cup of water with 2 pounds of sugar until dissolved.

Cook the marmalade

  1. Heat the chopped pineapple in a bowl set over boiling water, covering it to retain flavor.

  2. When the pineapple is hot and begins to look clear, add it to the syrup.

  3. Boil together for 30 minutes, stirring continuously, until it forms a clear, bright paste.

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 main fruit flavor and, as it cooks down, the bulk of the marmalade.
Sugar
Sweetens the marmalade and, as it dissolves and thickens, helps it set into a paste.
Water
Dissolves the sugar to form the syrup that the pineapple is cooked in.

The step that matters

Boil with constant stirring for 30 minutes. Sugar syrup scorches easily on the bottom of the pan, and stirring keeps the fruit from sticking and burning. Cooking long enough lets the mixture concentrate and thicken into a paste as the sugar and fruit pectin set.

“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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