Award Winning Pineapple Preserves

Name: Award Winning Pineapple Preserves
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 jars
Ingredients: 20 ounces crushed pineapple in juice; 2 cups granulated sugar

Community Pick

Submitted by cookiedog

"I needed some pineapple preserves to make Ang1102's Recipe #168803. No problem I thought, I'll just pick some up at my corner store. No luck, They didn't have any so I thought no problem, I'll just get a recipe off of zaar. No luck!, I went on a search and was attracted to this recipe because it only uses 2 ingredients and looked easy. Boy did I get lucky with this one! From Food Down Under. EDIT: Thanks to Diana, I was able to change the title to award winning! Check her review for making these preserves even better!"

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Award Winning Pineapple Preserves created by Diana 2

Ready In:: 40mins
Ingredients:: 2
Yields:: 2 jars

ingredients

20 ounces crushed pineapple in juice
2 cups granulated sugar

directions

Bring pineapple and sugar to a boil in a large saucepan and cook 20 minutes, stirring constantly until thickened or until the temperature reaches 220F on a thermometer (this is the jelling stage at sea level).
Pour immediately into hot sterilized jars; wipe rims with a clean cloth, place lids and screw on bands fingertip-tight.
Process jars in a water-bath canner for 5 minutes.
Place jars on a clean towel.
Cover with towel to prevent drafts and let cool undisturbed for 24 hours.

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Do I have to can it? Your recipe uses 20 ozs of pineapple and I need minimum 18 ozs of preserves depending how much and how big I make my batch. So after making the preserves can I just add it to my batter?

sweetlathing
What about using pectin instead of sugar?

Suzanne J.
hii plz send recipe for pinapple preserve

kiti t.
I added half the sugar and it was still too sweet for me. I felt like my teeth werd going to fall out after just a taste. I had a pineapple that was green and picked too early(stupid industrialization). I didn't want to waste it since it was innedible and burned my throat and mouth. I decided to cook it and make a preserve. This was the first recipe i came across for fresh and not canned pineapple with a google search, but i instantly knew that even with my gross unripe pineapple, 2 cups of sugar was far too much. I halved the sugar and added cornstarch as a thickener. I still have another batch to make, so i am not going to use any sugar in this one and then i will just combine the 2 batches. In the future i will use no sugar, since fruit has enough sugar for me anyway, especially when cooked down.

Abigail M.
I use pineapple preserves to make Christmas cookies. For years my grandma used smuckers and added bread crumbs to it to thicken. But he bread crumbs take away from. The flavor so I decided to try and make my own. The first batch I cooked came out too thick and rubbery. I tried again tonight. Instead of boiling it 20 minutes on high, I turned it down some and boiled it 20 minutes at a lower temp. It seems like it's going to be too runny but I haven't let it sit long enough yet

John J.