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Pineapple Jelly

A gelatinous pineapple preserve made with sugar, isinglass, water, and curacao.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Pineapple Jelly

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 Jelly

Ingredients

Directions

Prepare the syrup

  1. Cut the pineapple into slices.

  2. Cover the slices with powdered sugar.

  3. Let sit for a few hours.

  4. Pour off the syrup and strain to obtain 1 pint.

Make the jelly

  1. Dissolve the isinglass in 1 pint of water and clarify it.

  2. Pour the isinglass mixture over the syrup and simmer for 5 minutes.

  3. Add the curacao and pour into a pineapple-shaped mold.

  4. Carefully turn out the jelly when set.

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.

Photo for illustrative purposes only · Contact us to use it

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

Isinglass
Gelatin-like setting agent that gives the jelly its firm, sliceable body.
Powdered sugar
Draws juice out of the pineapple to form a sweet syrup.
Fresh pineapple
Provides the main fruit flavour and the syrup base for the jelly.
Curacao
Adds orange aroma and extra flavour to the finished jelly.

The step that matters

Carefully turn out the jelly when set. Isinglass sets to a fairly delicate gel, so it must be fully firm before unmolding, and a gentle release helps prevent tearing or collapse of the pineapple-shaped form.

“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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