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Pineapple Marmalade

Use perfectly ripe, sweet pines, slice and pare, then cut. into small pieces. Allow three-fourths pound of sugar to each pound of fruit, mix in granite or porcelain bowl, and let stand over night in cool place (preferably on ice). In the morning remove from ice and cook gently for an hour. At the end of this time press through a fruit-crusher or coarse sieve with potato masher. Replace on stove and cook half an hour longer, until clear and golden in colour and it curls stiffly and gently when finger is thrust through it, then place in little pots.