The 1901 Cookbook Archive
No. 3312 — Pineapple Jelly
English historical translation of Molokhovets recipe No. 3312 from the 1901 Russian cookbook, retaining original methods and measures.
Cut pineapple into small pieces and thoroughly crush with a spoon in a stone bowl. Press out the juice through a napkin.
For each glass juice take 2 glasses fine sugar (1 pound). Cook covered as for wild strawberry jelly in recipe No. 3317, reducing almost halfway between the two marks.
Original source: Read Russian recipe No. 3312. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.