Pare very carefully with a silver knife, as steel injures all fruit. With the sharp point of the knife dig out as neatly and with as little waste as possible all the "eyes" and black specks, then cut out each of the sections in which the "eyes" were, in solid pieces clear down to the core. By doing this all the real fruit is saved, leaving the core a hard, round, woody substance, but containing considerable juice.

Take this core and wring it with the hands as one wrings a cloth, till all the juice is extracted, then throw it away. Put the juice thus saved into the syrup; let it boil up 5 minutes, skim till clear, then add fruit. Boil as short a time as possible, and have the flesh tender. The pineapple loses flavor by over-cooking more rapidly than any other fruit. Fill into well-heated jars, add all the syrup the jar will hold; cover and screw down as soon as possible.