Home › The Waldorf Kitchen › Pineapple Jelly

Pineapple Jelly

Select pineapples that are perfectly ripe, pare them as thin as possible and remove the eyes; grate the pineapples, and to every breakfast cupful of the grated fruit add a quarter of a pound of white sugar, allowing it to stand for three hours. Place it then on the stove in a preserving-pan, and let it come slowly to a boil, and continue boiling very gently until the fruit is quite soft; then pour it while hot into a jelly-bag, and have the syrup drain through without squeezing into an earthenware basin, leaving it in the bag until the syrup has drained from it. Then to each breakfast cupful of syrup add a quarter of a pound of white sugar, and boil slowly, skimming at frequent intervals. After it has been boiling for about a quarter of an hour, take a small quantity of it up in a saucer to cool; if it is stiff the jelly is done, if not, continue the boiling operation for a time longer. When done, let it cool until it is lukewarm, then pour into glasses. When quite cold and set, cover the glasses with white paper wet with brandy, dip some more pieces of white paper into beaten white of egg, and fasten over the tops of the glasses to keep out the air. They should keep until wanted if carefully prepared in this manner.