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Marmalade D'ananas

A pineapple marmalade made by infusing pineapple pieces with powdered sugar, then cooking until thickened.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 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 ↓

Marmalade D'ananas

Oven, in the book's wordsA moderate oven

Ingredients

Directions

Prepare

  1. Cut the flesh of the pineapple into small pieces.

  2. Mix with an equal weight of powdered sugar and let it infuse overnight.

Cook and set

  1. Transfer to a preserving pan and stir over a clear fire until thickened.

  2. Pour into a mold to set.

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 fruit body and natural flavour that the marmalade is built around.
Powdered loaf sugar
Sweetens the fruit and draws out juice during overnight infusion, and helps the mixture thicken and set.

The step that matters

Stirring over the fire until thickened. Sugar and fruit pectin only gel when enough water has evaporated and the mixture reaches a high sugar concentration. Stopping too early leaves a runny marmalade that will not hold its shape in the mold.

“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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