Pineapple Marmalade

Ingredients

• 2 lbs. sugar
• a gill of water
• Small pineapples

Method

1. 1

   Pare, slice, remove spots, cut into small pieces, weigh; put into an earthenware jar in a stewpan of water, and let it simmer till clear.

2. 2

   Meanwhile, prepare a sugar syrup by boiling 2 lbs. sugar with a gill of water.

3. 3

   The proportion of sugar to fruit is 0.5 lb. sugar to 1 lb. fruit.

4. 4

   Mix the syrup and stewed fruit together, and boil for half an hour, stirring all the while.

Nutrition per serving

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 166. The excerpt below is the record exactly as published.

PINEAPPLE MARMALADE. pips before mixing. To each pound of this mixture put half a pint of water ; boil for two hours, adding a little more water as it wastes, and pass through a jelly bag. Cut the Seville rinds into thin fillets. Weigh them and weigh the strained pulp. Allow \\ lbs. sugar to each pound. Dissolve the sugar in the strained pulp. Add the fillets of rind, and simmer for twenty minutes. The rind and juice of one lemon may be added to every eight Seville oranges. The proper season for making marmalade in England is the spring. Pineapple Marmalade. The pineapple is now become so cheap at certain times of the year that it is quite worth while to store it up in the form of marmalade. Small pineapples are sold at the rate of sixpence apiece : these are good enough to make marmalade. Pare, slice, remove spots, cut into small pieces, weigh; put into an earthenware jar (or a milk sauce- pan) in a stewpan of water, and let it simmer till clear. Meanwhile prepare a sugar syrup by boiling 2 lbs. sugar with a gill of water

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