Photo: Matheus Cenali
Ingredients
- a pound of granulated sugar to each pound of the fruit
Directions
1
Peel, core and shred the pineapple 'and allow a pound of granulated sugar to each pound of the fruit. Mix well and let stand over night in a preserving kettle. In the morning let it boil slowly or simmer for half or three-quarters of an hour or until clear and amber colored. Put in small glass jars. — Mrs. Fred Ferguson, Williams, Ariz.
Recipe sourced from
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