Sugar-loaf pineapples. Sugar.
Peel the pineapples, remove the eyes, and cut into thick slices, up and down instead of across, in order not to use the hard core; scald in clear water until tender, then add two-thirds cupful of sugar to each cupful of the water in which it was scalded, return to the fire, and when the syrup is cooked down thick, add the fruit, and cook for thirty minutes; pack in jars, and cover with the syrup.
When ready to use, if preferred dry, drain and roll in sugar.
Fruits for conserves should always be just ripe and of the best quality; use porcelain-lined pans in their preparation, and either silver or wooden spoons. Granulated sugar is the best for all conserves.
Fresh pineapples. Sugar. Ripe strawberries.
Pare and remove the eyes from perfectly ripe, sound pineapples. Cut the pineapples into small pieces and mix them with an equal amount of hulled ripe strawberries. Now add as much sugar as there is fruit and cook until very thick, stirring now and then to prevent burning.
Seal in small glasses.