|Pineapples||11 Pound (4 Fruits, About 2 3/4 Pounds Each)|
|Sugar||1⁄3 Cup (5.33 tbs)|
Wash pineapples; remove crowns.
Peel pineapples and remove eyes.
Place fruit through food chopper, using coarse blade.
Measure about 8 cups.
Pour into a 6- to 8-quart kettle or Dutch oven.
Cover and boil 10 minutes.
Strain hot juice through clean muslin or several thicknesses of cheesecloth.
When cool squeeze muslin to extract remaining juice.
Strain juice again.
Add sugar to desired sweetness.
Heat juice and sugar till just boiling.
Pour into hot, clean pint jars, leaving 1/2-inch headspace.
Serve in glass.