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DIRECTIONS

Pour the cognac into a stone crock of at least 2-1/2-gallon capacity. Add the pineapple and an equal amount of sugar. Cover the crock tightly.
As each fruit comes into season, add it with an equal weight of sugar. Stir up the sugar from the bottom every 3 or 4 days to dissolve the sugar. If at any time fruits float in the syrup, weight down with a plate and nonmetal weight.
When the juice ceases to bubble after the last addition of fruit and sugar, transfer fruit and syrup to sterile jars and seal.