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Pine-apple Marmalade

A sweet preserve made from pineapple, sugar, and water, cooked until a clear, bright paste.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 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 ↓

Pine-apple Marmalade

Ingredients

Directions

Prepare

  1. Pare, slice, core, and weigh the pineapple, then cut it into small pieces.

Make the marmalade

  1. Make a syrup by dissolving 2 pounds of sugar in 1 cup of water and boiling it.

  2. Heat the chopped pineapple in a vessel set within boiling water, covering it to retain the flavor.

  3. Once heated through and clear, add the pineapple to the syrup.

  4. Boil together for 30 minutes, stirring constantly until it becomes a clear, bright paste.

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 main fruit flavor and, as it cooks down, the body of the marmalade.
Sugar
Sweetens the marmalade and, dissolved and boiled, thickens it into a syrup that sets as it cools.

The step that matters

Boil together while stirring constantly. Sugar syrup and fruit can scorch on the bottom of the pan if not stirred, which darkens and burns the flavor. Constant stirring keeps the mixture even while it thickens into a clear, bright paste.

“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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