Skip to main content
Dessert

Preserved Pineapple

A sweet pineapple preserved in syrup, boiled with sugar and water, then jarred with brandy paper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

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 Pineapple

Ingredients

Directions

Prepare

  1. Peel the pineapples and cut them into thin round slices.

  2. Weigh the slices and use 1 pound of loaf sugar for each pound of pineapple.

  3. Dissolve the sugar in a small amount of water and stir.

Cook the pineapple

  1. Heat the mixture in a preserving kettle and boil for 10 minutes, skimming well.

  2. Add the pineapple slices and boil until they are clear and soft, about 30 minutes.

Cool and jar

  1. Let the slices cool in a large dish before transferring them to jars carefully to avoid breaking.

  2. Pour the syrup over the pineapple slices and 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 that becomes tender and clear as it cooks in syrup.
Loaf sugar
Sweetens the fruit and, in syrup, preserves it by drawing out moisture.

The step that matters

Boiling the slices until clear and soft. Sugar must be absorbed gradually into the fruit; boiling too hard or too briefly can break the slices or leave them opaque and firm. Watching for clarity signals that the sugar has penetrated.

“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.

More preserved pineapple recipes

Chips 3 See all 35 →

You might also like

Pineapple SherbetPineapple Sherbet116 recipesPineapple PuddingPineapple Pudding72 recipesPineapple CreamPineapple Cream58 recipesPineapple JellyPineapple Jelly39 recipes