Pineapple Preserve

Ingredients

• a pineapple rather thickly
• half a pound of loaf sugar
• half a pint of water

Method

1. 1

   Peel a pineapple rather thickly, so that no black spots may be left, and cut it into slices of a quarter of an inch in thickness.

2. 2

   Make a syrup with half a pound of loaf sugar to half a pint of water.

3. 3

   When this is made, put the slices of fruit into it, and let them boil together for ten minutes; then carefully remove the slices with a spoon, put them into a jar, pour the syrup over them, and let them stand for two days.

4. 4

   At the end of this time, drain the syrup off, add to it another quarter of a pound of sugar, and boil it up again, without the fruit, pouring it over it, when done, as before.

5. 5

   Repeat this operation once again at the end of two more days, again adding a quarter of a pound of sugar to the syrup; and when cold the preserve will be ready for use.

6. 6

   Keep air-tight.

Nutrition per serving

As published

This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 73. The excerpt below is the record exactly as published.

PINEAPPLE PRESERVE. Peel a pineapple rather thickly, so that no black spots may be left, and cut it into slices of a quarter of an inch in thickness. Make a syrup with half a pound of loaf sugar to halfa pint of water.

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