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Preserved Pine-apple

Preserved Pine-apple is a traditional American recipe, based on Miss Leslie's recipe of 1832, for a classic method of preserving pineapples by peeling, slicing and boiling in sugar syrup and bottling before using as preserved fruit or sweetmeats. The full recipe is presented here and I hope you enjoy this classic American version of: Preserved Pine-apple.

prep time

20 minutes

cook time

30 minutes

Total Time:

50 minutes

Makes:

2 jars

Rating:

Tags : USA Recipes

This is a classic recipe for a Victorian version of Preserved Pine-apple that's derived from, Miss Leslie of Philadelphia's 1832 volume, Seventy-five receipts for pastry, cakes and sweetmeats. Below you will find both the recipe in its original form and a modern redaction.

Original Recipe

PRESERVED PINE-APPLE.

Pare your pine-apples, and cut them in thick slices. Weigh the slices and to each pound allow a pound of loaf-sugar. Dissolve the sugar in a very small quantity of water, stir it, and set it over the fire in a preserving-kettle. Boil it ten minutes, skimming it well. Then put in it the pine-apple slices, and boil them till they are clear and soft, but not till they break. About half an hour (or perhaps less time) will suffice. Let them cool in a large dish or pan, before you put them into your jars, which you must do carefully, lest they break. Pour the syrup over them. Tie them up with brandy paper.

Modern Redaction

Today we would term these 'Preserved Pineapples' and use them as a store-cupboard staple for making pies or as a base for another dish. In the 18th and 19th centuries, however, these would have been classed amongst the range of foods known as sweetmeats (including jellies [clear jams, mixes of nuts and fruit bound with sugar, sugarplums and candied fruit).

Typically these would have been cut into balls or smaller portions, placed in special glass-shaped jars with lids, drizzled with a little of the preserving syrup and served as a sweet dish at the end of a meal. It should be noted that the 'meat' in 'sweetmeat' represents the flesh or 'meat' of the fruit itself.

Ingredients:

2 ripe pineapples
500g sugar for each 500g of pineapple flesh
250ml water per 500g sugar

Method:

Pare the pineapples, and cut off the tops and bottoms. Slice the pineapples into thick rounds (save any juices) and then weight the slices. For each 500g of pineapple flesh weigh out 500g of sugar and measure 250ml water.

Combine the sugar, water and pineapple juice in a pan and heat gently until dissolved. Bring to a boil and cook for 5 minutes. Skim the surface then carefully add the pineapple rings. Return to a boil and cook for about 25 minutes, or until they are clear and soft (but be careful not to over-cook).

Remove the pineapple slices and set aside on plates or baking trays to cool. Once the pineapple slices are cold, bring the syrup to a boil again.

Pack the pineapple slices into jars that have been washed, sterilized and warmed in the oven. Pour over the syrup from the pan, secure with tight-fitting lids and set aside to cool. Label and store in a cool, dark, cupboard.

Find more Traditional Victorian Recipes Here.