A historical preserve from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). The author emphasizes that the proper method of first boiling the pineapple separately before adding to syrup produces superior results compared to the common method of cooking directly in syrup.
Preserved exactly as written in the original source
Cut them in four or six and shape each piece like a whole pineapple
To each pound of fruit, put a teacupful of water
Put it in a preserving kettle, cover it and set it over the fire and let them boil gently until they are tender and clear
Then take them from the water, by sticking a fork in the centre of each slice, or with a skimmer, into a dish
Put to the water white sugar, a pound for each pound of fruit; stir it until it is all dissolved
Then put in the pineapple, cover the kettle and boil them gently until transparent throughout
When it is so, take it out, let it cool and put it in glass jars
Let the syrup boil or simmer gently until it is thick and rich and when nearly cool, pour it over the fruit
The next day secure the jars, as before directed
Modern guidance to help you succeed with this vintage recipe
The two-stage cooking method prevents the pineapple from toughening while achieving transparency. Boiling the fruit in water first allows pectin to break down and the fruit to soften without the firming effect of sugar, which draws out moisture through osmosis and can create a tough texture. Adding the pre-softened fruit to sugar syrup allows controlled penetration of sugar molecules, creating the desired translucent appearance while maintaining tender texture. The prolonged gentle simmering allows sugar to fully saturate the fruit cells, creating a stable preserve that resists spoilage.
This is inherently a make-ahead preserve. Once completed and properly sealed, the preserved pineapple can be stored for several months. The recipe requires an overnight rest between jarring and final sealing to allow the syrup to fully penetrate and settle.
Store sealed jars in a cool, dark place for up to 6 months. Once opened, refrigerate and consume within 2-3 weeks. The preserve is ready to eat immediately but flavors will meld and improve after 1 week of storage. If any jars show signs of mold, fermentation, or lid bulging, discard immediately.
AI-generated tips from Chef Cecil's culinary database
This is inherently a make-ahead preserve. Once completed and properly sealed, the preserved pineapple can be stored for several months. The recipe requires an overnight rest between jarring and final sealing to allow the syrup to fully penetrate and settle.
Store sealed jars in a cool, dark place for up to 6 months. Once opened, refrigerate and consume within 2-3 weeks. The preserve is ready to eat immediately but flavors will meld and improve after 1 week of storage. If any jars show signs of mold, fermentation, or lid bulging, discard immediately.
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