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Pine Apple Marmalade

A sweet preserve made by simmering pineapple pulp with sugar and water.

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 ↓

Pine Apple Marmalade

Ingredients

Directions

Prepare the pulp

  1. Cut the pineapple into small pieces.

  2. Pound the pieces in a mortar.

  3. Pass the mixture through a coarse sieve.

  4. Weigh the pulp and measure the sugar and water accordingly.

Cook

  1. Add ¾ pound of powdered sugar and 6 ounces of water for every pound of pulp.

  2. Simmer the mixture until thickened.

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 pulp and its flavor, which forms the body of the marmalade.
Powdered sugar
Sweetens the marmalade and, as it cooks down, helps it thicken and set.
Water
Loosens the sugar and pulp so they dissolve and simmer evenly before thickening.

The step that matters

Simmer the mixture until thickened. Sugar concentrates as water evaporates, and the mixture sets only once enough water has boiled off. Stopping too early leaves a runny marmalade, while cooking too long can make it overly stiff and sticky.

“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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