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Pineapple, Preserved

Pineapples are so expensive that it is very unusual to preserve them in any quantity. Nevertheless, as the jam made from them is very delicious and highly esteemed, the following recipes are given. The foreign fruit and that which is grown at home are often mixed with advantage. It need scarcely be said that that which is grown at home is much superior to that sent from abroad. Great care must be taken in choosing the fruit to secure it perfectly sound and fully ripe, without being in the least decayed. If the flesh round the stalk looks mouldy or dark, the fruit should not be preserved. The flavour of pineapples may generally be guessed at by their odour. Pare the pineapples, and take out the eyes. Cut them into slices of a third of an inch thick. For every pound of fruit thus weighed after being pared, take a pound of loaf sugar, and a small teacupful of water. Dissolve the sugar in the water, skim carefully, and boil until it forms a clear syrup. Put in the slices of pine, and boil gently until they look bright and clear. Put the preserve into jars, cover closely, and store in a cool, dry place. Time to boil, at least half an hour after the fruit reaches the boiling point. Probable cost, when pineapples are cheap, 1s. 3d. per pound.