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Pine Apple Marmalade

A preserve made from pineapple, powdered sugar, and water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 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 ↓

Pine Apple Marmalade

Ingredients

Directions

Prepare the pineapple

  1. Cut the pineapple into small pieces.

  2. Pound the pieces in a mortar.

  3. Pass the mixture through a coarse sieve.

Make the marmalade

  1. Weigh the pulp and add ¾ pound of powdered sugar and 6 ounces of water for every pound of pulp.

  2. Simmer the mixture until thickened.

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 fruit pulp and most of the flavour and body of the marmalade.
Powdered loaf sugar
Sweetens the marmalade and, as it cooks, helps it thicken into a spreadable set.
Water
Loosens the pulp so the sugar dissolves and the mixture can simmer evenly.

The step that matters

Simmering until thickened. Sugar and fruit pectin set as the water evaporates and the mixture concentrates. Stopping too early leaves it runny, while cooking too long can make it stiff 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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