Pineapple Preserves

Conserves d’Ananas

Preparation info

  • Difficulty

    Easy

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • To Every Pound of Fruit, a Pound of Sugar

Method

Pare the pineapple and remove the eyes. Then slice it nicely and weigh it. Allow equal quantities of fine, powdered white sugar. Place the fruit in a deep dish and then sprinkle the sugar over it, between the slices, in alternate layers, and let it remain over night. Drain off the syrup in the morning, and put it in a kettle, and when it gets very hot put in the fruit. Let it cook slowly till the slices look very clear, and then skim them out and put them in the jars. Fill to overflowing, and then seal.