Pineapple Compote

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!!!

• Ready In: 2 hrs 30 mins
• Yields: 4 8oz jars

Ingredients

• 1  pineapple
• 3  cups sugar

Directions

1. Use 4 8oz preserving jars (Mason or Ball type).
2. 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.
3. Cut the flesh away from the core and discard the core.
4. Finely dice the pineapple flesh.
5. Place the pineapple in a preserving kettle (I used a heavy sauce pan) and add the sugar, tossing to combine.
6. Allow to sit at room temperature for 1 hour to allow a syrup to form.
7. Cook the pineapple mixture slowly until the pineapple becomes transparent.
8. While pineapple mixture is cooking, sterilize the preserving jars according to the manufacturers instructions.
9. Transfer the pineapple mixture to hot preserving jars and top off with any remaining hot syrup.
10. Process the filled jars by bringing them back to a rolling boil for 10 minutes.
11. Remove and allow to cool.
12. Any unsealed jars should be kept refrigerated and will last up to 2 weeks.
13. Sealed jars should be used within 6 months.