Categories: conserves, jams, jelly, marmalades, preserves

Ingredients

• 3 lb. cubed pineapple
• 4 1/2 cups sugar

Directions

1. Pare pineapple and cut out eyes. Cut from the core in cubes. Weigh and add water to half cover. Cook, closely covered, until tender. Drain; add sugar t liquid. Cook until it coats the spoon. Add pineapple and cook until clear. Pour into clean hot jars and seal.

2. makes 3 pints

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