Peel the pineapple by removing a very thin skin not thicker than postal paper from each pineapple “cone” (shishechka). Boil the pineapple in water, using as little water as possible. Cook until the fruit is tender enough to be pierced easily with a straw. Then pack the pineapple into a jar. If the pineapples are medium-size, allow 1½ lbs sugar for each pineapple. After the pineapple has finished cooking, prepare a thin syrup from the cooking water. Cool the syrup to the temperature of milk fresh from a cow, pour over the pineapple, and let stand for 2 days. Each day for a week, pour off the syrup, add sugar to it, [boil], and when cool, repour over the pineapple. When the syrup has become as thick and as sweet as it ought to be, bring the pineapple to a boil in it 4 times, each time removing the preserving pan from the heat, cooling, and letting it stand for 2 days before recooking. Continue until the pineapple becomes translucent.