Home › Recipes › Pineapple Conserve

Pineapple Conserve

1 can of pineapple. 8 ounces of sugar. 1 ounce of butter. 2 eggs. Reduce the fruit to a pulp by mashing in a bright saucepan; add to it half the juice from the can and the sugar and butter. Boil; add the eggs, and stir over the fire a few minutes, till thick.

One pound of grated, fresh pineapple and a half cup of water answers the same as the canned. Simmer with the sugar till cooked and transparent-cooking, then finish like the other.