Take large fine pine-apples - the ripest you can procure Pare and slice them thin, removing the hard core from the centre. Weigh the slices, and to each pound allow a pound of double-refined powdered loaf-sugar. Spread the slices on large flat dishes, with a layer of sugar both under and over them. Let them stand several hours; then put them up (without any cooking) in large glass tumblers, with the syrup that has issued from them; and put a thick layer of sugar at the top of each tumblerful.

Cover the glasses closely, and tie a piece of bladder over each.

If the sugar is of the best quality, and the pine-apples ripe and without blemishes, they will keep perfectly well, done as above, and retain the flavour of the fruit better than when cooked. They must be kept in a dry cool place.