|Sugar||3 Cup (48 tbs)|
Peel the pineapple and remove the eyes.
Slice in half and cut out the core.
Cube the flesh or cut in long sticks, as desired.
Add 3 cups sugar for each 2 pounds pineapple and let stand overnight.
Bring to a boil and cook until the pineapple is clear and the syrup is thick.
Pack in hot sterilized jars and seal.