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Pineapple Jam

Grate the fruit and place in preserving kettle with sugar, pound for pound. Let heat gradually for twenty minutes then simmer for nearly an hour. Less time may be sufficient as much depends upon quality of fruit. If extremely juicy some of the liquor should be strained from the fruit before cooking.

PRESERVED PINEAPPLE (Sliced and Cooked) Cut in slices, then pare the fruit, placing alternate layers of pineapple and sugar (pound for pound) in preserving kettle. To each pound of fruit add one-half cup of water, pouring this in after fruit is placed with sugar. Heat to boiling point, then take out the slices and spread in the sun on dishes. Meantime gently boil the syrup for forty minutes. At the end of this time place pineapple again in kettle and cook all together for twenty minutes. Then remove the fruit, placing it in jars and pouring on it the boiling syrup. Seal at once.

PRESERVED PINEAPPLE (Uncooked and Grated) In the North, where the climate is less trying to preserved fruits than in the extreme South, pineapple may be grated and preserved uncooked for culinary or medicinal use. Use one pound of sugar to each pound of grated fruit and let stand twelve hours in covered jar in a cold place, if possible, on ice. Then place in jars which (with tops and bands) have been thoroughly sterilised. As an additional safeguard the tops may be dipped in sealing wax or paraffine. CANNED PINEAPPLE (Without Sugar) Slice, pare, and heat thoroughly the ripe pineapples to be canned. When boiling remove and place immediately in sealed jars.

CANNED PINEAPPLE (With Sugar) Use three-fourths pound of sugar to each pound of shredded fruit and to each pint of sugar one teacup of water. Heat through and when boiling, can.