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Pieplant Marmalade

A sweet pineapple marmalade made with pineapple, lemon, sugar, and almonds.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Lemon and almond match in chemistry and in kitchens. They rank in the top 10% of all ingredient pairs, and cooks put them together in 5,655 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Pieplant Marmalade

Ingredients

Directions

Prepare

  1. Peel and cut the pineapple into small pieces.

  2. Blanch and chop the almonds finely.

Make the marmalade

  1. In a pot, combine the pineapple, sugar, lemon juice, and grated lemon rind.

  2. Boil for 30 minutes.

  3. Add the chopped almonds and boil for an additional 25 minutes.

Serve

  1. Pour the mixture into jelly glasses.

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. Lemon + almondtop 10% of all pairs
    Smell alikestrong
    Cooked together5,655 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  2. Sugar + almondtop 18% of all pairs
    Smell alikemoderate
    Cooked together15,679 recipes

    Shared aroma: 1-penten-3-one (fish, pungent).

  3. Lemon + sugartop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

    Shared aroma: 2-nonenal (fatty, green).

Lemon and sugar barely smell alike, yet cooks put them together in 53,532 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Pieplant
Forms the bulk of the fruit and supplies tartness to balance the sweetness.
Sugar
Sweetens the marmalade and, as it thickens, helps it set and preserves it.
Lemons
Add acidity and aroma from the juice and grated rind, which helps the fruit set.
Almonds
Add texture and a nutty flavour that contrasts with the soft fruit.

The step that matters

Boiling the mixture with the sugar. Long boiling evaporates water and concentrates the sugar and fruit, which lets the mixture thicken and set. Stopping too early leaves it runny, while boiling too long can make it stiff and darken the flavour.

Swap the lemon

How well each one fits the dish's main ingredients (sugar, almond):

  1. Vanillafits better
  2. Raisinfits better
  3. Figfits better
  4. Lemonthe original

Fit is the average pairing score against sugar, almond. Candidates are from the same food group and used in at least 100 recipes.

“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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