Preserved Pineapple

Ingredients

• To every lb. of pineapple
• 1 lb. of sugar
• A little water

Method

1. 1

   Peel the pineapple and cut into thin slices.

2. 2

   Put the sugar into a preserving pan, allowing a quarter pint of water for every pound of sugar.

3. 3

   When boiling, drop in the pineapple slices and boil for about half an hour.

4. 4

   Put the pineapple into jars and cover with syrup.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 125. The excerpt below is the record exactly as published.

A little water allow 1 lb. of sugar. Mode. — When making rosella jam it is necessary to separate the shell from the pod ; tie the pods up in a piece of mosquito net and put them into the preserve pan with the rosellas, sugar and a little water ; allow them to stand by the fire for an hour, where it is just hot enough to bring them slowly to a boil ; allow them to simmer gently for an hour and a half or two hours ; take out the pods and let the jam get cool ; then put into preserve jars. Those with the patent tops are very handy. 755— EOSELLA JELLY. To every pt. of juice add 1 lb. A little water sugar. Mode. — "When making rosella jelly there is no occasion to pick them ; you can put them into the preserving pan just as you get them, with a little water to every pint of fruit ; allow it to boil for two or three hours, then strain it through a sieve ; put one pound of sugar to every pint of juice, and put this back into the preserving pan and boil for an hour, or until it jellies in a saucer ; when cool, fill the preserve jars, and when quite cold fasten them up securely. 756— EOSELLA JELLY (Another Way). 1 cupful the hard portion to Enough water to float the 3 pts. of the other rosellas. Mode. — Boil until soft ; strain off the juice and replace in the pan with a pound of brewers' crystal to each pint of juice ; boil for about three-quarters of an hour, T Jams and Preserves. skimming well, and make sure by dropping a little on a plate (before removing it from the fire) that the jelly will be jelly when cold. 757— PEESEEYED PUSTEAPPLE. To every lb. of pineapple

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