246 To Preserve Pine Apples
Pare off the rind of the pine apples, cut them in slices an inch thick. Weigh out a pound of white sugar, allowing a pound of it to each pound of fruit, lay your pine apples in a deep dish, on each layer of it sprinkle some of your sugar, (which should be powdered.) Set the pine apples away till the next day, reserving part of the sugar. Then turn the syrup from the pine apples into your preserving pan, add your reserved sugar, put in a tea cup of water, to the juice of four or five pine apples, clarify it, then put in the apples, and boil them till tender. Let the whole stand in a dish several days, and if there is any appearance of fermentation, put it in a preserving pan, scald it through, then turn it into glasses, and set it in a cool place.