Prep 30 mins
Cook 2 hrs
I have always loved making my own preserves, and when pineapples went on sale this month I went on the hunt for a way to put them in a Mason jar!! I found this little gem in the back of a rather dusty old cookbook. Keep in mind that this is a simple fruit preserve, the end result is not as thick as a jam or jelly. Great on a hot biscuit!!!
- Use 4 8oz preserving jars (Mason or Ball type).
- Clean the pineapple by removing the top and bottom, then remove the outer skin (I use a paring knife), be sure that all of the eyes are removed.
- Cut the flesh away from the core and discard the core.
- Finely dice the pineapple flesh.
- Place the pineapple in a preserving kettle (I used a heavy sauce pan) and add the sugar, tossing to combine.
- Allow to sit at room temperature for 1 hour to allow a syrup to form.
- Cook the pineapple mixture slowly until the pineapple becomes transparent.
- While pineapple mixture is cooking, sterilize the preserving jars according to the manufacturers instructions.
- Transfer the pineapple mixture to hot preserving jars and top off with any remaining hot syrup.
- Process the filled jars by bringing them back to a rolling boil for 10 minutes.
- Remove and allow to cool.
- Any unsealed jars should be kept refrigerated and will last up to 2 weeks.
- Sealed jars should be used within 6 months.
I increased the pineapple, but did not need to use any additional sugar. Very good.