Pare the pineapples, run through a food chopper, weigh fruit, and to every pound of fruit add three-quarters of a pound of sugar. Mix sugar and fruit together and stand in a cool place over night. In the morning cook until fruit is tender and syrup clear; skim top of fruit carefully; fill jars and seal.
GRAPE CONSERVE
Wash and drain ten pounds of ripe grapes, separate the skins from the pulp, stew pulp until soft, mash through a sieve, reject seeds.
Place pulp and skins in a preserving kettle, add a half pound of seeded raisins and juice and pulp of 4 oranges. Measure and add to every quart of this ¾ of a quart of sugar. Cook slowly, until the consistency of jam. A cup of coarsely-chopped walnut meats may be added, if liked, a few minutes before removing jam from the range. Fill pint jars and seal.
Skin and cut enough rhubarb in half-inch pieces to weigh three pounds. Add ½ cup cold water and 2 pounds of granulated sugar, and the grated yellow rind and juice of 2 large oranges. Cook all together, stirring occasionally to prevent scorching, a half hour, or until clear. This is a delicious jam.