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Pineapple Jam

Select pineapples just ripe, peel and trim, cutting into slices, and afterwards into small squares. Weigh the fruit, and for each pound allow one pound of caster-sugar. Place the fruit in a preserving-pan, stirring it constantly over the fire with a wooden spoon until the juices are all extracted and quite hot, then add the sugar gradually, stirring the while until set; turn the jam into jam-jars and leave them in a cool place until the following morning; put in each jar a round of brandied paper, cover with parchment, tie down and put away in a dry cupboard.