Pineapple Jam

Ingredients

• Weigh the pine-apples
• Take the same weight of broken lump sugar
• half a pint of water

Method

1. 1

   Skin and eye the pineapples, cut into thin slices.

2. 2

   Put half the sugar over the fruit, let stand for 2 hours, then boil for half an hour.

3. 3

   Next day, add the rest of the sugar and boil for one hour.

4. 4

   Put into jars.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1223. The excerpt below is the record exactly as published.

ine Apple Jam. — Weigh the pine- apples, then skin and eye them, and cut them into thin slices. Take the same weight of broken lump sugar, put half of it over the fruit, let it stand for two hours or so, and boil for half an hour. Next day add the rest of the sugar, and boil for one hour. Put the preserve into jars. When stirring the jam take care to do it gently with a wooden spoon. Pine-apple Jelly.— Pare a ripe pine- apple, and cut it into slices. Lay these on a dish, cover them with powdered and sifted sugar, and leave them for six or seven hours. Pour off the sjTup and strain it. Dissolve and clarify an ounce of isinglass (see Isinglass to Clarify) in half a pint of water

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