Take the largest, ripest, and most perfect pine-apples. Pare them, and cut out whatever blemishes you may find. Weigh each pine-apple, balancing the other scale with an equal weight of the best double-refined sugar, finely powdered, at home. The white sugar, that is sold ready-powdered, is generally so adulterated with finely pulverized starch, as to have very little strength or sweetness, and is, therefore, unfit for sweetmeats, as, when made with it, they will not keep. Grate the pine-apples on a large dish using a large, coarse grater, and omitting the hard core that goes down the centre of each. Put the grated pineapple and the sugar into a preserving-kettle, mixing them thoroughly. Set it over a moderate and very clear fire, and boil and skim it well, stirring it after skimming. After the scum has ceased to appear, stir the marmalade frequently till it is done, which will generally be in an hour, or an hour and a half after it has come to a boil. But if it is not smooth, clear, and bright, in that time, continue the boiling till it is. Put it, warm, into tumblers, or broad-mouthed glass jars. Lay inside the top of each, doubled white tissue-paper, cut exactly to fit, and press it down lightly with your finger, round the edge, so as to cover smoothly the surface of the marmalade. Then paste strong white paper over the top of each glass, and set them in a cool, dry place.

This is a very delicious preparation of pine-apple.