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Superior Pine-apple Marmalade

A sweet preserve made from ripe pineapples and sugar, cooked until thickened and jarred.

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 ↓

Superior Pine-apple Marmalade

Ingredients

Directions

Prepare the fruit

  1. Select fully ripe and sound pineapples, discarding any with mouldy or discoloured stalks.

  2. Chop the pineapples into small pieces.

  3. Measure an equal weight of sugar to the chopped pineapples.

Cook and jar

  1. Combine the pineapple and sugar in a pot.

  2. Cook over medium heat, stirring until the sugar dissolves and the mixture thickens.

  3. Pour into sterilised jars and seal.

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

Ripe pineapples
Provides the fruit, flavour and bulk that cooks down into a spreadable texture.
Sugar
Adds sweetness, helps thicken the mixture as it cooks and helps preserve the fruit.

The step that matters

Stir while cooking until the mixture thickens. Stir steadily so the sugar dissolves fully and nothing sticks or scorches on the base. Sugar and fruit concentrate as water evaporates, so the marmalade only thickens once enough moisture has cooked off.

“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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