Instructions: Pare the pineapple and remove the eyes. Shred with a silver fork or cut into small pieces, discarding the core.

Place pineapple in a preserving kettle and add 3/4 as much sugar as pineapple. Allow mixture to stand until a syrup is formed. Cook the mixture slowly until the pineapple becomes transparent.

Transfer mixture to hot Ball canning jars, fill with boiling syrup and seal immediately.

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