Preserved Pineapple
Ingredients
Directions
Prepare the pineapple
Cut the pineapple into rather thick slices, as the fruit shrinks very much in the boiling.
Pare off the rind carefully, ensuring none of the pineapple is wasted, and notch it in and out to avoid waste.
Make the syrup
Dissolve a portion of the sugar in a preserving pan with 1/4 pint of water.
When the sugar is melted, gradually add the remainder of the sugar and boil until it forms a clear syrup, skimming well.
Cook and store
Add the pieces of pineapple to the syrup and boil well for at least 1/2 hour, or until it looks nearly transparent.
Put the preserve into pots, cover when cold, and store away in a dry place.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Pineapple (in the method)
- Provides the fruit that softens and turns nearly transparent as it cooks in the syrup.
- Sugar (in the method)
- Sweetens the preserve and, as it dissolves and thickens, forms the syrup that preserves the fruit.
The step that matters
Boil the pineapple until nearly transparent. Sugar syrup must be boiled long enough to reach a thick, concentrated state; too short a boil leaves the syrup thin and the preserve less stable in storage.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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