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Preserved Pine-apple

A preserved pineapple recipe using sliced pineapples, loaf sugar, and water boiled into syrup.

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 ↓

Preserved Pine-apple

Ingredients

Directions

Prepare the pineapple

  1. Peel the pineapples and cut them into thick slices.

  2. Weigh the pineapple slices.

  3. Use an equal amount of loaf sugar.

Make the syrup

  1. Dissolve the sugar in a small amount of water. Stir the mixture.

  2. Heat the mixture in a preserving kettle.

  3. Boil for 10 minutes, skimming well.

Cook and preserve

  1. Add the pineapple slices.

  2. Boil until they are clear and soft, about 30 minutes.

  3. Let the slices cool in a large dish.

  4. Transfer the cooled slices to jars.

  5. Pour the syrup over the pineapple slices.

  6. Seal the jars with brandy paper.

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, which softens and turns clear as it cooks in the syrup.
Loaf sugar
Sweetens the fruit and, at this high concentration, helps preserve it and set it clear.

The step that matters

Boiling the pineapple in the syrup. Boil gently until the slices turn clear and soft. Too short a boil leaves them firm and cloudy, while too long can break them down. Skimming keeps the syrup clear.

“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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