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Thrift Pineapple Syrup

When making jams or preserves save the parings and cores of pineapples. Wash well and chop fine, and use one whole pineapple as well. Cover with cold water and boil slowly for one hour. Strain through a jelly bag, and to each pint of juice add three quarters of a pound of sugar. Boil for ten minutes, skimming until perfectly clear. Fill hot sterilized jars to over-flowing and seal.