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Pieplant Conserve

I large pineapple, cut into 2 oranges, rind of one grated, pulp cut into small pieces, or rather diced 4 cups of pieplant, peeled and cut into small pieces Juice of one lemon small pieces pound blanched and run of almonds, through meat grinder 8 cups of sugar Let sugar and fruit stand over night to draw out juice; stir thoroughly and cook rapidly three quarters of an hour or until rather thick.

It will have to be stirred often. The rapid cooking keeps it light in color. Put in nuts ten minutes before taking from fire.