Award Winning Pineapple Preserves

"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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photo by Diana 2 photo by Diana 2
photo by Diana 2
photo by goddesspa photo by goddesspa
photo by gemini08 photo by gemini08
photo by gailanng photo by gailanng
photo by Trudy_Fletcher photo by Trudy_Fletcher
Ready In:
40mins
Ingredients:
2
Yields:
2 jars
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ingredients

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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.

Questions & Replies

default avatar
  1. Suzanne J.
    What about using pectin instead of sugar?
     
  2. sweetlathing
    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?
     
  3. John J.
    What temperature should you boil this at. I did it on high and it came out kind of rubbery and Un spreadable
     
  4. William F.
    Hello. I have a fresh pineapple. Can I use it for the preserves? I would put it in the food processor first. Thanks.
     
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Reviews

  1. Diana 2
    Fantastic recipe. So much nicer than the store bought version. This one is *packed* with bits of pineapple, unlike it's commercial counterpart. So easy too. What's not to love about this one. Great find Cookie! UPDATE Aug 18/08: I'm happy to say that I entered this recipe in the local fair and won First Place. I did add some Orange Zest, and it made an amazing jam even tastier...if that's at all possible. Thanks again Cookie!!!!
     
  2. goddesspa
    This was everything it was proclaimed to be. Soooooooo easy... too easy! So I added some coconut powder (asian grocery store) to make mine a pina colada preserve. Loved this!
     
  3. kayepat
    Great recipe. Super easy. Liked the idea that there was no added pectin. Won grand championship at county fair with first batch. Added about 1/8 tsp freshly grated ginger to make it Pineapple Ginger Jam. See more batches in the future.
     
  4. PSDennisSB
    My first time making a jelly and also canning it. It turned out perfect. I rolled some into crepes along with a slice of cream cheese. I then melted some butter in a saute pan and did a flambe in Malibu Coconut Rum. What a great easy dessert.
     
  5. 1nolaguy
    This is a very good and very easy recipe. I have made it over 12 times including some modifications by adding cinnamon and also adding cinnamon and dry ginger. Personally I like the cinnamon addition best. One note; the recipe above notes a yield of two jars but should specify 2- 8oz jars. This is particularly true if cooked to 220 deg. I doubled the recipe to 4 cups of sugar and 40 oz of crushed pineapple and by the time it reached 220 the volume was reduced to 32 oz total yield. I hope the result is not too thick.
     
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