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Pineapple Marmalade

A preserved pineapple sweet made by cooking pineapple with sugar.

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 ↓

Pineapple Marmalade

Ingredients

Directions

Prepare the pineapple

  1. Peel the pineapple and remove all black spots.

  2. Grate the pineapple using a fine grater.

  3. Weigh the grated pineapple.

Cook the marmalade

  1. Boil the grated pineapple gently for 10 minutes.

  2. Remove from heat and gradually stir in 14 ounces of white sugar until dissolved.

  3. Boil the mixture for an additional 15 minutes until it becomes transparent.

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 bulk, flavour and natural pectin-free body that the mixture thickens around.
White sugar
Sweetens the marmalade and helps preserve it and give it a glossy, set texture.

The step that matters

Boil until the mixture turns transparent. Stopping too early leaves the marmalade thin and cloudy, while boiling too long can scorch the sugar and darken the flavour. Watching for clear, translucent fruit shows the sugar has dissolved and the fruit has softened.

“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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