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PRESERVED PINEAPPLE

(Preserved Fruit) - (The International Jewish Cook Book)







To one pineapple take three-quarters of its weight in sugar and one cup
of water. Peel the pineapple and put it through the food-chopper. Weigh
and add three-quarters of the weight in sugar. Bring slowly to a boil
and simmer for about twenty minutes, or until the consistency of
marmalade.

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PRESERVED PINEAPPLE

Pare the pineapples, run through a food chopper, weigh fruit, and to
every pound of fruit add three-quarters of a pound of sugar. Mix sugar
and fruit together and stand in a cool place over night. In the
morning cook until fruit is tender and syrup clear; skim top of fruit
carefully; fill jars and seal.









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