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Sugar

Remove the skin and eyes from the pineapple; discard these, then pick the flesh from the hard center. Measure the pineapple, cover with cold water, and set to cook. When tender, add a layer of rhubarb cut in small pieces and then a layer of sugar, until twice the measure of pineapple and about two and a half cups of sugar for each quart of material has been used.

Let simmer until boiling throughout, then store in cans in the usual manner.