Skip to main content
Dessert

Pineapple Preserve

A preserve made by stewing pineapple with powdered sugar until soft, then mashing into marmalade.

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

Pineapple Preserve

Ingredients

Directions

Prepare

  1. Pare the pineapple and cut it into small pieces, discarding the core.

  2. Mix the pineapple with the powdered sugar.

  3. Let the mixture sit in a covered dish until enough juice is drawn out.

Make the marmalade

  1. Stew the pineapple in the sugar and juice until soft.

  2. Mash the mixture into a marmalade with the back of a spoon.

  3. Let the marmalade cool.

Jar and seal

  1. Pour the marmalade into tumblers.

  2. Cover the tumblers with paper secured with gum arabic.

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
Supplies the fruit and its juice, which softens and thickens into the marmalade.
Powdered white sugar
Draws out the pineapple's juice and, once cooked, sweetens and thickens the fruit into a preserve.

The step that matters

Stew until soft. Sugar and fruit juice must cook down until the pineapple softens and the syrup thickens. Stopping early leaves a runny preserve that may not keep well, while over-cooking can scorch the sugar and darken the flavor.

“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.

You might also like

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