Pineapple Preserves

Original Recipe

Twist off the top and bottom and pare off the rough outside of pineapples; then weigh them and cut them in slices, chips or quarters, or cut them in four or six and shape each piece like a whole pineapple; to each pound of fruit, put a teacupful of water; put it in a preserving kettle, cover it and set it over the fire and let them boil gently until they are tender and clear; then take them from the water, by sticking a fork in the centre of each slice, or with a skimmer, into a dish. Put to the water white sugar, a pound for each pound of fruit; stir it until it is all dissolved; then put in the pineapple, cover the kettle and boil them gently until transparent throughout; when it is so, take it out, let it cool and put it in glass jars; let the syrup boil or simmer gently until it is thick and rich and when nearly cool, pour it over the fruit. The next day secure the jars, as before directed. Pineapple done in this way is a beautiful and delicious preserve. The usual manner of preserving it by putting it into the syrup without first boiling it, makes it little better than sweetened leather.