Spiced Pineapple Recipe

Weigh six pounds of pineapple, after paring, coring, and cutting in

rather small pieces. Cook in a porcelain kettle with three cups of the

best white vinegar, until the pineapple is softened, keeping the kettle

closely covered, and turning the fruit once in a while so that the

pieces may be equally exposed to the action of the vinegar. Tie in

cheesecloth or netting one ounce, each, of whole cloves, previously

bruised, and stick cinnamon, broken into small pieces; add these to the

kettle with five pounds of granulated sugar, and let cook until the

mixture is of the consistency of marmalade, being careful to avoid

burning. The spices may be removed as soon as they have given the flavor

desired.

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