Home › The Principles of Cookery › Pineapple Marmalade

Pineapple Marmalade

Choose ripe sound pines, pare them, take out the eyes, weigh the fruit, and allow an equal quantity of pounded and dried sugar. Grate the flesh on a coarse grater, then put it over a moderate fire, and let it heat gently for ten minutes, or until it is quite tender. Add the sugar very gradually, and boil the mixture until it looks thick and clear. Turn it into jars, and cover in the usual way. If preferred, the fruit may be cut up and pounded instead of being grated; but though more troublesome it is best when grated. Probable cost, 1s. 6d. per pound.