Pineapple Preserve - Dark Syrup Method
An alternative method for preserving pineapple by boiling sliced fruit with sugar until dark and thick. This produces a shelf-stable preserve with a firmer texture compared to lighter preservation methods.
Ingredients
- 2 pounds Pineapple, peeled, cored, and sliced (Fresh pineapple, sliced into rings or chunks)
- 2 pounds Granulated sugar (Equal weight to pineapple for proper preservation)
More recipes using Pineapple
Instructions
- 1Peel, core, and slice the pineapple into rings or chunks of uniform thickness, about 1/4 to 1/2 inch thick.
- 2Place the sliced pineapple and sugar in a large heavy-bottomed pot or preserving pan. Stir gently to combine.
- 3Bring the mixture to a boil over medium-high heat, stirring occasionally to dissolve the sugar. Once boiling, reduce heat to maintain a steady boil and continue cooking, stirring frequently to prevent sticking and burning.
- 4Continue boiling until the pineapple has become quite dark in color (deep golden to amber) and the syrup has thickened considerably. The syrup should be thick enough that it will not ferment during storage. Test by placing a small amount on a cold plate - it should be very thick and sticky, not runny. Note that the fruit will become firmer and more leathery in texture.
- 5Remove from heat and carefully ladle the hot preserve into sterilized jars, leaving 1/4 inch headspace. Wipe rims clean and seal with sterilized lids.
- 6Allow jars to cool completely at room temperature. The preserve will thicken further as it cools. Store in a cool, dark place. Once opened, refrigerate.
