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Pineapple Preserves

A sweet pineapple preserve made by cooking pineapple with sugar 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 ↓

Pineapple Preserves

Ingredients

Directions

Prepare the syrup

  1. Peel and shred the pineapple with a fork.

  2. In a kettle, combine the sugar and enough water to dissolve it.

  3. Heat the mixture until a syrup forms, then add the pineapple.

Cook and jar

  1. Cook until the pineapple is clear, then remove it and place it on a dish.

  2. Continue cooking the syrup until it thickens and becomes clear.

  3. Return the pineapple to the jars and pour the syrup over it.

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 flavor of the preserve, and its pectin-free texture softens and clears as it cooks in syrup.
Sugar
Dissolves into the water to form the syrup that sweetens, thickens, and preserves the fruit.

The step that matters

Cooking the syrup until it thickens and clears. Sugar must be concentrated enough by evaporation to set and preserve the fruit. Undercooked syrup stays thin and watery, while overcooked syrup can turn too thick or darken.

“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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