Skip to main content
Dessert

Pineapple Marmalade

A preserved pineapple and sugar mixture boiled into a sweet marmalade.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
Jump to recipe ↓

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 mix it with the sugar in a bowl.

  2. Let it sit overnight.

Make the marmalade

  1. Drain off the juice and bring it to a brisk boil.

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

  3. Let the syrup cool, then add the grated pineapple.

  4. Simmer until the mixture is tender and rich.

Store

  1. 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
Provides the fruit bulk, tart flavour and pectin-free pulp that the sugar syrup thickens around.
Loaf sugar
Draws juice out of the fruit overnight and forms the syrup that sets and preserves the marmalade.

The step that matters

Skimming the boiling syrup until clear. Scum is foam of proteins and impurities rising from the juice and sugar. Removing it as it forms keeps the syrup clear and stops it spoiling the texture and appearance of the finished marmalade.

“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.

You might also like

Pineapple SherbetPineapple Sherbet116 recipesPineapple PuddingPineapple Pudding72 recipesPineapple CreamPineapple Cream58 recipesPineapple JellyPineapple Jelly39 recipes