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Pineapple Jelly

A jelly made from pineapple, clarified sugar, and isinglass.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Pineapple Jelly

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 Jelly

Ingredients

Directions

Prepare the fruit and syrup

  1. Peel and slice the pineapple, removing any specks.

  2. Place the pineapple slices in a basin.

  3. Strain the clarified syrup over the fruit and boil together for 10 minutes.

Make the jelly

  1. Strain the syrup through a napkin into a basin and add the clarified isinglass.

  2. Dip a mold in cold water and set it on ice.

Layer and set

  1. Pour 3 tablespoons of jelly into the mold; when firm, arrange thin pieces of pineapple on top.

  2. Pour more jelly over the pineapple; repeat layering until the mold is filled.

Turn out and serve

  1. Once set firm, dip the mold in hot water for a second, turn out the jelly, and serve immediately.

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.

Photo for illustrative purposes only · Contact us to use it

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

Isinglass
Fish-based gelatin that sets the liquid into a firm jelly.
Clarified sugar
Sweetens the jelly and adds body to the syrup it is boiled in.
Pineapple
Supplies the fruit flavor and the layered pieces that show through the set jelly.

The step that matters

Dip the mold in hot water for only a second. Dipping for only a second in hot water loosens the jelly from the mold without melting its surface; longer dipping softens the edges so the shape slumps.

“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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