No. 3335 — Pineapple Syrup
English historical translation of Molokhovets recipe No. 3335 from the 1901 Russian cookbook, retaining original methods and measures.
Finely chop pineapple and rub in a stone bowl. After several hours, strain and squeeze through a napkin.
For 3 glasses juice take 1½ pounds sugar. Cook covered as for wild strawberry jelly in recipe No. 3317, bringing to the boil three times.
If pineapple is scarce, mash it in a stone bowl and pour over cold syrup made with 1 pound sugar and 3 glasses water for every 2 pounds pineapple.
On the third day add another pound fine sugar and heat until hot enough to dissolve it, but without boiling so the aroma does not escape. Strain while still hot through a napkin, press well and heat once more until very hot. Cool and bottle.
Alternatively pour sugar syrup made from 4 glasses water and 1 pound sugar over pineapple peel and pressed pulp for every pound pineapple. Strain, cool, add juice from 2–3 lemons, mix and bottle.