Total Time
Prep 10 mins
Cook 30 mins

This stuff is so good! It will keep for 6 months in the fridge, but you wont have it that long!


  1. Mix all ingredients in a saucepan.
  2. Bring to a boil over med heat.
  3. Stir occasionally.
  4. Boil until thickened, about 30 minutes.
  5. Let cool, put in covered container.
  6. Makes 1-1/2 pints.
  7. Will keep in fridge for 6 months.
Most Helpful

I admit, it sounds weird. But man, this is one of the wildest rides your tongue can take! It's sweet with a kick of sour right after. I did have to cheat and use well drained canned pineapple since I didn't have fresh, so I'm sure it was different than the actual recipe. But in all honesty, it was great the way it was! I put it with vanilla ice cream and never have I enjoyed plain old vanilla so much! Thanks for the ride MizzNezz!

Narshmellow February 25, 2003

We had a fresh pineapple we hadn't gotten around to cutting up and it was getting a little too tart for our tastes, so I looked up some recipes to use it in. This seemed the least work-intensive, so this was it. I put the pineapple in my food processor, and added the lime juice and peel. That might have increased the liquids a little--I cooked it almost twice as long as the recipe called for. The first time, I scorched the bottom 'cause I didn't stir it frequently enough, but that didn't stop my husband from eating it out of the jar with a spoon... The second time it turned out perfectly. (I think we let the second pineapple get too ripe so we could make more.) Thanks for posting this wonderful, easy recipe! Edited to add: Tonight my husband told me that if I wanted to spend a few hundred dollars on pineapples and sugar to make tons of this, that would be fine by him.

anonymous23 March 30, 2008