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Pine Apple Preserves

A preserve made by layering sliced pineapples with sugar, boiling the syrup, and packing the fruit in jars.

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 ↓

Pine Apple Preserves

Ingredients

Directions

Prepare the fruit

  1. Pare and slice the pineapples thinly.

  2. Weigh the fruit and use 1 pound of sugar for each pound of fruit.

  3. In a deep bowl, layer the fruit and sugar alternately, finishing with a layer of sugar on top.

  4. Let it stand overnight.

Make the syrup

  1. In the morning, remove the fruit and pour the syrup into a preserving kettle.

  2. Boil and skim the syrup until clear.

  3. While hot, pour the syrup over the fruit.

  4. Let it cool uncovered.

Jar and seal

  1. Once cooled, pack the fruit into glass jars or tumblers and seal with paper.

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

Ripe pineapples
Provide the fruit that forms the body and flavor of the preserve.
Double-refined loaf sugar
Draws moisture out of the fruit and forms a syrup, while preserving and sweetening the fruit.

The step that matters

Boil and skim the syrup until clear. Sugar syrup must reach a full boil so that it is hot enough to help preserve the fruit, and skimming removes foam and impurities that would otherwise cloud the syrup and spoil the preserve.

“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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