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To Preserve Pine-apple

A method for preserving pineapple slices in sugar syrup, then jarred with brandy paper.

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 ↓

To Preserve Pine-apple

Ingredients

Directions

Prepare the fruit

  1. Cut off the rind of the pineapples with a sharp knife and slice them into ½‑inch thick pieces.

  2. For every pound of pineapple, use one pound of sugar.

  3. Layer the pineapple slices on a dish and sprinkle some sugar over them.

  4. Let them sit overnight.

Make the syrup

  1. Collect the juice that runs from the pineapple and place it in a preserving pan with the remaining sugar.

  2. Boil and skim the mixture well.

  3. Add the pineapple slices to the boiling syrup and cook for 5 minutes.

  4. Allow them to cool.

Finish and seal

  1. Reheat the mixture and boil for 20 minutes until the pineapple looks clear and bright.

  2. Transfer the pineapple and syrup into preserving jars and seal with brandy papers.

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

Pineapples
Provide the fruit that is cooked into the preserve, giving its flavour and bulk.
Pounded lump sugar
Draws out juice and, once boiled, thickens the syrup and preserves the fruit.

The step that matters

Reheat and boil until clear. Sugar must dissolve fully and the syrup must reach a steady boil so the fruit becomes clear and the preserve keeps well. Undercooking leaves it runny and prone to spoiling; overcooking can make the fruit tough and dark.

“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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