Pineapple, Preserved

Ingredients

• 1 lb. of fruit
• 1 lb. of sugar
• a teacupful of water

Method

1. 1

   Cut into slices, take out the core of each one, and weigh, allowing pound for pound of sugar and fruit.

2. 2

   Put in alternate layers in the kettle, add a teacupful of water to each pound of sugar.

3. 3

   Heat to a boil; take out the pineapple and spread upon dishes in the sun.

4. 4

   Boil and skim the syrup half an hour.

5. 5

   Return the pineapple to the kettle and boil fifteen minutes.

6. 6

   Pack in jars, pour on the scalding syrup, and when cold, put brandied tissue-paper upon the top and seal the jars.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 333. The excerpt below is the record exactly as published.

Pineapple, Preserved. — Cut into slices, take out the core of each one, and weigh, allowing pound for pound of sugar and fruit. Put in alternate layers in the kettle, add a teacupful of water to each pound of sugar. Heat to a boil ; take out the pine- apple and spread upon dishes in the sun. Boil and skim the syrup half an hour. Return the pineapple to the kettle and boil fifteen minutes. Pack in jars, pour on the scalding syrup, and when cold put brandied tissue- paper upon the top and seal the jars. Another way: — Take pineapples quite ripe. Peel them carefully, cut them in slices ; then weigh the fruit, and allow Y\ lb. of best white sugar to 1 lb. of fruit. Put the fruit and sugar into a bowl in layers. Set it aside until the next day; then set the kettle over a steady fire until the fruit is scalding hot, but not long enough to soften them. Take out the fruit with a perforated ladle, and 295 Pineapple Syrup PRESERVES, ETC. Quince Marmalade carefully lay it in a colander to drain. Boil the syrup until it thickens. Lay the fruit in preserve - glasses, and cover each glass with a paper dipped in spirits before the top is fastened down. Pineapple Syrup. — Put 3 lbs. of loaf sugar in a porcelain kettle. Beat the whites of two eggs, to which add gradually one pint of clear water ; pour over the sugar, and set on the stove to boil until clear. Take off the fire to cool. Pare and grate suf- ficient pineapples to make a quart of juice, and strain into the syrup; let boil ten minutes, and stand aside to cool. When cold, bottle and seal. Pineapple syrup makes delicious wa- ter-ice, and flavors sherbet better than fresh pineapple. Plum Jam. — Stone the plums, weigh them, and stew for twenty minutes. Add then lb. of sugar for 1 lb. of fruit, and cook together slowly an hour longer, or until the jam is of the desired consistency. Put up hot in small jars. Plum Jelly. — Put plums in colan- der and pour boiling water over them. Then place plums in preserving-kettle, with just enough water to cover, and boil until the plums are soft and the juice extracted. Pour off the liquid, strain it, and put the juice on to boil. Allow 1 lb. of sugar

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