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PINEAPPLE JAM

(Canned Fruit And Jellies.) - (Recipes Tried And True)







Peel, grate, and weigh the apple. Put pound to pound of pineapple and
sugar. Boil it in a preserving kettle thirty or forty minutes.

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Pineapple Jam

Pare the fruit and carefully take out the eyes, then grate it on a

coarse grater, rejecting the cores, weigh it, and to each pound of fruit

take a pound of sugar. Sprinkle it over the grated pines, let it stand

over night. In the morning, boil for ten or fifteen minutes over a quick

fire. Put in tumblers and when cold cover.









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