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📝 Description
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🥘 Ingredients
To every lb. of fruit, weighed after being pared, allow 1 lb. of loaf sugar; 1/4 pint of water.
👨🍳 Method
The pines for making this preserve should be perfectly sound but ripe. Cut them into rather thick slices, as the fruit shrinks very much in the boiling. Pare off the rind carefully, that none of the pine be wasted; and, in doing so, notch it in and out, as the edge cannot be smoothly cut without great waste. Dissolve a portion of the sugar in a preserving-pan with 1/4 pint of water; when this is melted, gradually add the remainder of the sugar, and boil it until it forms a clear syrup, skimming well. As soon as this is the case, put in the pieces of pine, and boil well for at least 1/2 hour, or until it looks nearly transparent. Put it into pots, cover down when cold, and store away in a dry place.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried my hand at Mrs. Beeton's Preserved Pineapple this week, drawn in by the promise of a sweet, tangy treat that would have graced Victorian tables. I found the process delightfully methodical, a dance of sugar and heat that transformed humble pineapple slices into jewels of translucence. The most surprising part was the notching technique to pare the rind – a clever trick to minimize waste that I'll keep in my repertoire. This recipe is a gem for the modern technique nerd like myself, eager to explore vintage methods. The resulting preserved pineapple is a beautiful, intense flavour experience – sweet, tangy, and surprisingly firm in texture. It's perfect for those who enjoy a touch of old-world charm in their kitchen adventures. I'm already planning to use my jars to top a Sunday morning yogurt.
