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 Jam
Ingredients
Directions
Prepare the fruit
Remove the peel, core, and eyes from the pineapples.
Cut the fruit into small squares.
Make the jam
Simmer the fruit over low heat until the sugar dissolves.
Continue simmering gently until the fruit is tender.
Remove the fruit, drain, and boil the syrup until it thickens.
Return the pineapple to the syrup and boil for an additional 5 minutes.
Bottle the jam when cold.
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.
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Pineapple + sugartop 19% of all pairsSmell alikelowCooked 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
- Provides the fruit body and the main tart-sweet flavour of the jam.
- White sugar
- Sweetens the fruit and, once boiled, thickens the syrup to a jam set.
The step that matters
Boil the syrup until it thickens. Sugar concentrates as water evaporates, and the syrup must reach a thick, setting consistency. Too little boiling leaves a runny jam that will not hold, while overcooking can make it stiff and grainy.
“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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