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Superior Pike-apple Marmalade

A marmalade made from fully ripe pineapples and sugar, cooked until thick and transparent.

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 ↓

Superior Pike-apple Marmalade

Ingredients

Directions

Prepare the fruit

  1. Peel the pineapples and remove any dark spots from the flesh.

  2. Grate the fruit.

  3. Slice it thinly and chop it into small pieces.

  4. Weigh the fruit.

Make the marmalade

  1. Heat the fruit gently for 10 minutes.

  2. Gradually stir in 14 ounces of sugar for every pound of fruit.

  3. Boil the mixture until it thickens and becomes transparent, about 15 minutes for small quantities.

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

English pineapples
Provide the fruit flesh, which breaks down into the marmalade's body and flavour.
Sugar
Sweetens the marmalade and, as it concentrates, helps it thicken and turn clear.

The step that matters

Boil until thickened and transparent. Sugar must be fully dissolved before boiling. Boiling concentrates the sugar and pectin in the fruit so the mixture sets as it cools, and stopping too early leaves it runny.

“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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