Pineapple Jelly

Ingredients

• perfectly ripe pineapples
• half a pound of white sugar
• half a pound of sugar for each pint of juice

Method

1. 1

   Choose perfectly ripe pineapples, pare them thinly, remove the eyes, and grate them.

2. 2

   To each pound of fruit add half a pound of white sugar, and let them stand for 2-3 hours.

3. 3

   Put them over the fire in a porcelain-lined preserving-kettle, and boil gently until the fruit is tender.

4. 4

   Hang a jelly-bag over an earthen bowl, pour the hot pineapple and syrup into it, and let the syrup run through without pressing.

5. 5

   To each pint of juice, add half a pound of sugar, boil gently, removing scum.

6. 6

   Test for hardening after 15 minutes.

7. 7

   When ready, cool and pour into glasses, cover with brandy-dipped paper, and seal with egg white.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 283. The excerpt below is the record exactly as published.

PINEAPPLE JELLY. Choose perfectly ripe pineapples, pare them thinly, re^ move the eyes, and grate them ; to each pound of fruit add half a pound of white sugar

Cook this with the app: pantry check, scaling, and the assistant.