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Superior Pine-apple Marmalade

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

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 ripe and sound pineapples, discarding any with moldy or discolored stalks.

  2. Peel the pineapples and remove any dark spots from the flesh.

  3. Grate the pineapples using a fine grater.

  4. Measure the grated pineapple and add an equal weight of sugar.

Cook and jar

  1. Cook the mixture over low heat, stirring until the sugar dissolves.

  2. Increase the heat and boil until the mixture thickens, about 30-40 minutes.

  3. Pour into sterilized 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
Provide the fruit flesh, natural sweetness and acidity that form the marmalade's base.
Sugar
Adds sweetness and, as it dissolves and boils down, helps the mixture thicken and set.

The step that matters

Boiling until the mixture thickens. Sugar and fruit pectin set as water evaporates during boiling. Stopping too early leaves a runny marmalade, while overcooking can make it stiff and sugary. Stir often so it does not scorch on the bottom of the pan.

“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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