Pineapple Preserves

Ingredients

• one pound of sugar
• one pint of the water
• two large pineapples

Method

1. 1

   Cut the fruit in slices half an inch thick, then peel carefully; do not cut out the eyes.

2. 2

   Weigh, put in a porcelain kettle, and cover with cold water.

3. 3

   Boil until they may be easily pierced with a fork.

4. 4

   Remove from the fire, and put the fruit in a bowl or vessel in which it may be kept over night.

5. 5

   Make a syrup of one pound of sugar and one pint of the water in which the fruit was cooked, for every pound of pineapple.

6. 6

   Boil ten minutes, then pour off the syrup, and boil until it begins to thicken.

7. 7

   Pour it over the fruit, and seal while hot.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 27. The excerpt below is the record exactly as published.

Pineapple Preserves Cut the fruit in slices half an inch thick, then peel carefully; do not cut out the eyes. Weigh, put in a porcelain kettle, and cover with cold water. Boil until they may be easily pierced with a fork. Remove from the fire, and put the fruit in a bowl or vessel in which it may be kept over night. Make a syrup of one pound of sugar and one pint of the water in which the fruit was cooked, for every pound of pineapple. Boil ten minutes, then pour off the syrup, and "boil until it begins to thicken. Pour it over the fruit, and seal while hot. Pineapple Preserved with Apple Chop fine two large pineapples

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