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Pineapple Marmalade

Small pineapples should be used for this, and they should be peeled, and all eyes and discolored portions carefully removed; then cut into small pieces, weigh them, and use three-quarters of a pound of crushed loaf sugar for every pound of the fruit; place the pieces of pineapple in an earthenware jar, stand the jar in a saucepan of water and boil until they become quite clear. Place the sugar in a preserving-pan with a teacupful of water for each two pounds of sugar and add the fruit, when the whole may be boiled for half an hour. Then move the pan off the fire and let the marmalade cool, when it should be placed in jars. Put a round of white paper soaked in brandy on each jar, then cover with heavy paper tying it down well.