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Pineapple Jelly

A gelatin dessert made with pineapple, sugar, and citric acid.

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

Make the gelatine syrup

  1. Soak the gelatine in boiling water and stir until dissolved.

  2. Mix the pineapple juice, loaf sugar, and citric acid into the gelatine syrup and stir well.

Prepare the pineapple

  1. Remove any black specks from the pineapple.

  2. Cut the pineapple into very small pieces.

Set the jelly

  1. Add the pineapple pieces.

  2. Pour into a mold to 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

Gelatine
Forms the gel structure that sets the jelly firm.
Loaf sugar
Adds sweetness and body to the jelly.
Citric acid
Adds sourness that balances the sweetness.
Pineapple
Adds fruit flavour and pieces throughout the set jelly.

The step that matters

Dissolve the gelatine fully. Gelatine must be completely dissolved in the boiling water before the juice, sugar and citric acid are added. Undissolved granules leave specks and weak spots, so the jelly will not set evenly.

“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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