Pineapple Marmalade.
Pare, slice, core, and weigh the pineapple; then cut into small bits. Make a syrup of a teacup of water to two pounds of sugar; melt, and heat to a boil. Heat the chopped pineapple in a vessel set within one of boiling water, covering it closely to keep in the flavor. When it is smoking hot all through, and begins to look clear, add to the syrup. Boil together half an hour, stirring all the while, or until it is a clear, bright paste.