Читать книгу The Laurel Health Cookery - Evora Bucknum Perkins - Страница 104

 ¼–⅓ cup sugar

 ½–1 tablespn. lemon juice

 ¾ cup water

 1 pt. pineapple

Prepare pineapple as for fresh pineapple, put into stone jars or earthen vessels with layers of sugar; stand in ice box a few hours (not long enough to ferment), drain off the juice, add lemon juice and water, heat to boiling, add fruit. Let all just boil up, fill jars, seal as other fruits. The delicate flavor of pineapple is lost by long cooking.

Grated pineapple canned with ½ cup of sugar to the quart is suitable for ices and other uses.