Pineapple Compote

1. 1

   Use 4 8oz preserving jars (Mason or Ball type).

2. 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. 3

   Cut the flesh away from the core and discard the core.

4. 4

   Finely dice the pineapple flesh.

5. 5

   Place the pineapple in a preserving kettle (I used a heavy sauce pan) and add the sugar, tossing to combine.

6. 6

   Allow to sit at room temperature for 1 hour to allow a syrup to form.

7. 7

   Cook the pineapple mixture slowly until the pineapple becomes transparent.

8. 8

   While pineapple mixture is cooking, sterilize the preserving jars according to the manufacturers instructions.

9. 9

   Transfer the pineapple mixture to hot preserving jars and top off with any remaining hot syrup.

10. 10

    Process the filled jars by bringing them back to a rolling boil for 10 minutes.

11. 11

    Remove and allow to cool.

12. 12

    Any unsealed jars should be kept refrigerated and will last up to 2 weeks.

13. 13

    Sealed jars should be used within 6 months.

* Per serving · 4 servings · Values may vary.

No additional tips available.