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Pine-apple Marmalade

A sweet preserve made from grated pineapple 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: Sugar and pineapple 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 ↓

Pine-apple Marmalade

Ingredients

Directions

Prepare the fruit

  1. Weigh the pineapples.

  2. Peel and remove the eyes from the pineapples.

  3. Grate the pineapples coarsely.

Make the marmalade

  1. Combine the grated pineapples and sugar in a china-lined preserve kettle.

  2. Heat gradually, stirring often.

  3. Cook gently and steadily until the mixture is clear and thick, about 3 to 3½ hours.

Jar and cover

  1. Pour into tumblers and cover once cool.

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. Sugar + pineappletop 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

Sugar
Sweetens the marmalade and, as it cooks down, thickens it into a spreadable set.
Pineapples
Provide the fruit bulk, flavor and natural pectin-bearing pulp that gives the marmalade body.

The step that matters

Cook gently and steadily until clear and thick. Sugar and fruit must reduce slowly so the mixture thickens without scorching on the kettle bottom. Heating too fast can burn the sugar and darken the flavor, while stopping too early leaves the marmalade runny.

“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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