Preserved Pineapple.
Pare the pineapple, remove the eyes, and cut the fruit into thin slices, cutting down the sides until the heart is reached. Weigh the sliced fruit and put it in a bowl, with half a pound of granulated sugar to every pound of fruit. Mix the fruit and sugar well, and put it in a cold place over night. In the morning put the fruit and sugar in the preserving kettle, and place on the range. When the syrup begins to boil, skim carefully; then fill the hot jars with the preserve and seal them.
The pineapple may be shredded with a silver fork, instead of being sliced. Be careful to keep out all the woody fibres of the heart of the fruit.