Pineapple Preserve

Ingredients

• 3 medium pineapples Pineapples, peeled, eyes removed, sliced (Not green, nor quite ripe; cut deeply to remove all seeds and eyes, then slice each into 6 slices)
• 4 cups Sugar (Divided for layering and covering; adjust based on sweetness preference)
• 4 sticks Cinnamon sticks (Distributed between layers)
• 6 leaves Bay leaves (Distributed between layers)

Instructions

1. 1Select pineapples that are not green but not quite fully ripe. Remove the peel, cutting deeply to ensure all outer layer is removed. Cut out all seeds and eyes. Slice each pineapple into 6 slices.
2. 2Place the pineapple slices in a preserving pan in layers. Sprinkle each layer generously with sugar, a few cinnamon sticks, and a few bay leaves. Cover the top layer with a larger quantity of sugar than the other layers.
3. 3Place the pan over a moderately brisk fire (medium-high heat) and allow the mixture to simmer until all the sugar has melted.
4. 4Reduce the heat to low and continue to simmer gently until the pineapple slices have completely changed color and become tender. This will take approximately 45-60 minutes.
5. 5Remove the pineapple slices from the syrup and place them in a colander set over a bowl. Allow them to drain completely, catching all the drippings.
6. 6Return all the drippings from the fruit to the syrup in the pan. Continue to boil the syrup over medium heat until it has thickened to a honey-like consistency, approximately 15-20 minutes.
7. 7Return the drained pineapple slices to the thickened syrup and finish boiling together for 5-10 minutes to ensure the fruit is well coated and the preserve is complete.
8. 8Allow the preserve to cool completely to room temperature. Transfer to clean, sterilized bottles or jars, but do not cork or seal tightly yet.
9. 9Check the syrup every 2-3 days for signs of fermentation (bubbling, foaming, or off smell). If fermentation occurs, pour off the syrup (leaving the fruit in the jar), reboil the syrup alone until it stops fermenting, then return it to the fruit. Do not reboil the fruit itself. Continue this process until the syrup remains stable and shows no signs of fermentation.
10. 10Once the syrup has ceased to ferment and remains stable, cork or seal the bottles tightly. Store in a cool, dark place.