Mrs Beetons Jams and Preserves Revisited
Preserved Pineapple
Pineapple
To every 450g (1lb) of Fruit, weighed after being pared, allow:
450g (1lb) Sugar
150ml (¼ pint) Water
The pineapples for making this preserve should be perfectly sound but ripe.
Cut them into rather thick slices, as the fruit shrinks very much in the boiling.
Pare off the rind carefully, so that none of the pineapple be wasted, and in doing so, notch it in and out, as the edge cannot be smoothly cut without great waste.
Dissolve a portion of the sugar in a preserving pan with 150ml (¼ pint) of water.
When this is melted, gradually add the remainder of the sugar and boil it until it forms a clear syrup, skimming well.
As soon done, put in the pieces of pineapple.
Boil well for at least 30 minutes or until it looks nearly transparent.
Pour into sterilised jars.
Allow to cool and cover with airtight lids.
Store in a dry place.
Time: 30 minutes to boil the fruit.
Seasonable: Foreign pines, in July and August.
PRESERVED PINEAPPLE
1578. INGREDIENTS - To every lb. of fruit, weighed after being pared, allow 1 lb. of loaf sugar; 1/4 pint of water.
Mode - The pines for making this preserve should be perfectly sound but ripe. Cut them into rather thick slices, as the fruit shrinks very much in the boiling. Pare off the rind carefully, that none of the pine be wasted; and, in doing so, notch it in and out, as the edge cannot be smoothly cut without great waste. Dissolve a portion of the sugar in a preserving-pan with 1/4 pint of water; when this is melted, gradually add the remainder of the sugar, and boil it until it forms a clear syrup, skimming well. As soon as this is the case, put in the pieces of pine, and boil well for at least 1/2 hour, or until it looks nearly transparent. Put it into pots, cover down when cold, and store away in a dry place.
Time - 1/2 hour to boil the fruit.
Average cost, 10d. to 1s. per lb. pot.
Seasonable - Foreign pines, in July and August.
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