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by Jan

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 pan, cover it and place it on the stove 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, place into a dish.

Add 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 pan and boil them gently until transparent throughout.

When it is , 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 seal the jars with greaseproof paper.

Pineapple done in this way will make a delicious preserve.

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