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Pineapple Marmalade

A sweet preserve made from pineapple and sugar.

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 ↓

Pineapple Marmalade

Ingredients

Directions

Prepare the pineapple

  1. Peel and slice the pineapple lengthwise.

  2. Grind the pineapple medium fine using a food chopper.

  3. Set a pan under the grinder to catch the juice and add it to the pulp.

  4. Measure equal parts of pulp and sugar, then stir well and let it stand for one hour.

Cook and seal

  1. Put the mixture over the fire, boil, and skim well.

  2. Cook rapidly, stirring with a spoon until the syrup reaches the right consistency.

  3. Put into 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

Pineapple
Provides the main fruit flavour and the pulp that forms the body of the marmalade.
Sugar
Sweetens the fruit and, as it cooks down, thickens the syrup and helps it set.

The step that matters

Cook rapidly until the syrup reaches the right consistency. Sugar and fruit pectin set only when enough water evaporates and the sugar concentration rises. Stopping too early leaves a runny marmalade, while overcooking can make it stiff or caramelised.

“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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