Four pounds of apples, one good-sized pineapple, 1 1/4 pounds of sugar, one quart (four cups) water. Pare, core and quarter the apples. Pare the pineapple and carefully remove the eyes, then grate it. Drop the apples into boiling water and allow them to simmer until tender enough to be pierced by a reed. Put the sugar and water in a saucepan on the fire, stir until sugar is dissolved, then add the grated pineapple and bring the whole to boiling point. Remove the apples from boiling water and slide them into the syrup. Simmer until the apples are cooked, then fill into sterilised jars to overflowing, adjust the sterilised rubbers and covers, and screw down tightly.