Sugar-loaf pineapples. Sugar.
Select ripe pineapples. To test the ripeness pull one of the little pines sharply. If it comes out easily, the fruit is in the right condition for preserving. It is best to put up pineapples in a moderately heavy syrup. A good proportion is three-fourths of a pound of sugar to a pound of fruit measured after it has been peeled and cut into little pieces or shredded with a silver fork. As fast as the fruit is prepared, put it into a large stone jar, layer by layer, with three-fourths of its weight in sugar.
When all the pineapples are finished put a cover on the jar and let it stand in a cool place until the next morning. By that time the juice will have dissolved the sugar and a clear syrup will cover the fruit.
Put the pineapple and the syrup into a preserving kettle, bring slowly to boiling point, skim and simmer until tender, then can at once.
Time required in the cooking may vary from ten to thirty minutes, according to the ripeness of the fruit.