Preserved Pineapple

Ingredients

• 1 lb. sugar
• 1 teacup of water

Method

1. 1

   Pare and slice the pineapple, add 1 teacup of water for each pound of fruit, and boil gently until tender.

2. 2

   Remove the fruit, add 1 lb. sugar, stir until dissolved, then return the pineapple and boil until transparent.

3. 3

   Cool the fruit, put it in jars, and pour thick syrup over it.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 382. The excerpt below is the record exactly as published.

PRESERVED PINEAPPLE— Pare off the rough outside care- fully, that nothing be lost, and slice the fruit; put it in a preserving pan, add 1 teacup of water to each pound of fruit, and boil gently until it is tender and clear; then take it out with a skimmer, add 1 lb. of sugar to 1 lb. of fruit, stir until it is dissolved, then put in the pineapple and let it boil gently until it is transparent throughout: then take out the fruit, cool it, and put it into glass jars. Let the syrup simmer gently until it is thick and rich, and when nearly cool pour it over the fruit, and the next day seal up the jars. Pineapple is often jput directly into the syrup without first boiling in water, but it is then tougher and not so good. See " Pineapple Jam " for a way to utilize the parings. PEESERVES 515 PRESERVED PLUMS.— (1) "Weigh them and allow 1 lb. sugar

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