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Pineapple Jelly

A gelatin dessert made with pineapple juice, lemon juice, sugar, and diced pineapple.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Pineapple Jelly

Why it works: Pineapple and lemon are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 1,964 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Pineapple Jelly

Ingredients

Directions

Prepare

  1. Dissolve the gelatine in a little cold water.

  2. Pour the pineapple juice into a quart measure and fill with boiling water.

Make the jelly

  1. Combine the mixture with the dissolved gelatine, lemon juice, and sugar.

  2. Bring the mixture to a boil.

  3. Strain the hot mixture into a mold.

  4. Add the diced pineapple to the mold.

  5. Stir occasionally until the jelly is set.

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.

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.

  1. Pineapple + lemontop 12% of all pairs
    Smell alikemoderate
    Cooked together1,964 recipes

    Shared aroma: 2-nonenal (fatty, green).

  2. Lemon + sugartop 18% of all pairs
    Smell alikelow
    Cooked together53,532 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Pineapple + sugartop 19% of all pairs
    Smell alikelow
    Cooked together4,841 recipes

    Shared aroma: 2-nonenal (fatty, green).

Lemon and sugar barely smell alike, yet cooks put them together in 53,532 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Gelatine
Sets the liquid into a firm, sliceable jelly as it cools.
Pineapple juice
Provides the main liquid and pineapple flavour of the jelly.
Lemon juice
Adds acidity that brightens the sweetness and flavour of the jelly.
Sugar
Sweetens the jelly and balances the acidity of the lemon juice.

The step that matters

Add the diced pineapple to the mold. Fresh pineapple contains bromelain, an enzyme that breaks down gelatine proteins and stops the jelly from setting. Heating the pineapple or using canned fruit avoids this problem, so check the fruit type before adding it.

Swap the pineapple

How well each one fits the dish's main ingredients (lemon, sugar):

  1. Orangefits better
  2. Limefits better
  3. Vanillafits better
  4. Pineapplethe original

Fit is the average pairing score against lemon, sugar. Candidates are from the same food group and used in at least 100 recipes.

“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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