Photo: Matheus Cenali
Ingredients
- a pound of granulated sugar to a pound of the fruit
Directions
1
Peel, core and grate the pineapple, weigh, and allow a pound of granulated sugar to a pound of the fruit. Mix well and let stand in the preserving kettle over night. Boil or simmer half or three-quarters of an hour until clear and amber colored. Cool and put in jars. Fine. — Miss Clara Stuntz, Madison, N. J.
Recipe sourced from
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