SOME FRUITS OF HAWAII 



71 



Pineapple pickle 



yield 5 cups 



3 cups white vinegar 2 tablespoons whole cloves 



3% cups sugar 2 sticks cinnamon 



3 cups water 12 cups pineapple sections 



(2 medium sized fruit) 



Peel pineapple, cut crosswise in slices 1 inch thick. Remove core and cut 

 into sections about 1 inch wide. Combine with vinegar, sugar and water; 

 tie spices in cheesecloth, add to mixture, and boil slowly 15 minutes. Add 

 pineapple and boil gently in covered container for 1% hours or until tender. 

 Pour into hot sterile jars and seal immediately. 



Pineapple honey preserve 



yield 2 quarts 



10 cups pineapple sections % to % cup finely chopped 



2 cups orange peel, sliced fine fresh ginger root 



(6 medium-sized oranges) 3 cups strained honey 



2 cups orange sections 



Peel a fresh pineapple and cut crosswise in slices about % inch thick. 

 Remove core and cut in sections % inch wide. Remove rind from 6 oranges, 

 cutting so that the membrane is removed from orange pulp. Soak rind in 

 water for % hour. Drain and cook until tender, changing the water 3 times 

 during the cooking process. Drain, wash with cold water, and remove white 

 pulp from inside of rind by scraping with a spoon. Cut rind in narrow 

 strips. Remove membrane from orange sections. 



Combine pineapple, orange rind, ginger and honey. Cook over a slow fire 

 until pineapple is partially tender. Add orange sections and continue cook- 

 ing until pineapple is tender. Drain off honey and evaporate to a thicker 

 consistency over a very low fire. Pack pineapple mixture in hot sterile jars, 

 fill with hot syrup, and seal immediately. 



Pineapple jam 



yield 2% quarts 



12 cups grated or chopped fresh 6 tablespoons lemon juice 



pineapple (2 large fruit) rind of 3 lemons, sliced in very 



6 cups sugar narrow strips % inch long 



Combine pineapple and sugar and allow to stand over-night. Add lemon 

 juice and rind, then cook slowly for 2 hours. Pour into hot sterile jars 

 and seal with paraffin. 



Pineapple conserve 



yield 6% cups 



6 cups diced pineapple 1 cup seedless raisins 



2 cups orange sections 6 tablespoons lemon juice 



1 cup broken English walnut % cup water 



meats % cup sugar to each cup of 



Vi cup finely sliced orange peel the cooked mixture 



Remove rind from the oranges and scrape out the inner white pulp with 



