Preserved Pineapple

Pare some very ripe pineapples to the pulp, suppress the cores with a tin tube and cut them up into quarter-inch thick crosswise slices; throw them immediately into a panful of cold water, drain and put them into a basin of boiling water to blanch, refreshing afterward in a panful of cold water. Prepare a twelve-degree syrup, add to it the well-drained pineapple and boil up once. Now transfer to vessels to leave stand for twelve hours. At the end of this time drain off the syrup and pour it into a copper pan. Add a little sugar, boil to bring it to fourteen degrees, then add the pineapple; twelve hours later boil the syrup a little more, until it reaches sixteen degrees; pour it over the fruit and continue this same process until the syrup is at thirty degrees; when this takes place boil up several times, throw in the sliced pineapple and leave them for a few moments, then transfer the whole to jars; when cold close hermetically and keep in a cool, dry place.