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Pineapple Marmalade

A preserve made from grated pineapple and sugar, boiled and simmered into a clear syrup.

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

  1. Grate the pineapple and combine it with the sugar.

  2. Let it sit overnight.

  3. Drain off the juice.

Make the syrup

  1. Bring it to a brisk boil.

  2. Continue boiling until there is no more scum and the syrup is clear.

  3. Let the syrup cool.

Finish and store

  1. Add the grated pineapple and simmer until tender and rich.

  2. Store the marmalade as you would jelly or jam for future use.

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
Supplies the fruit, flavour and acidity that give the marmalade its character and body.
Loaf sugar
Sweetens the marmalade and, as it cooks down, helps it thicken into a spreadable preserve.

The step that matters

Boiling the syrup until clear. Scum is foam of impurities that rises as the syrup boils. Skimming it away until the syrup runs clear keeps the finished marmalade clean-tasting and free of cloudiness.

“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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