Culinary Chemistry / The Scientific Principles of Cookery, with Concise Instructions for Preparing Good and Wholesome Pickles, Vinegar, Conserves, Fruit Jellies, Marmalades, and Various Other Alimentary Substances Employed in Domestic Economy, with Observations on the Chemical Constitution and Nutritive Qualities of Different Kinds of Food.

by Friedrich Christian Accum

PINE APPLE MARMALADE.

Cut the fruit into small pieces, pound it in a mortar, and pass the mass through a coarse splinter sieve; weigh the pulp, and add to every pound three-quarters of a pound of powdered loaf sugar, and six ounces of water, and simmer it as before described.