33
Submitted by Stephanie Y.
"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!"
photo by Diana 2 
- Ready In:
- 40mins
- Ingredients:
- 2
- Yields:
-
2 jars
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ingredients
- 20 ounces crushed pineapple in juice
- 2 cups granulated sugar
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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
-
What about using pectin instead of sugar?
Suzanne J.
-
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
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What temperature should you boil this at. I did it on high and it came out kind of rubbery and Un spreadable
John J.
-
Hello. I have a fresh pineapple. Can I use it for the preserves? I would put it in the food processor first. Thanks.
William F.
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Reviews
-
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!!!!
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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!
goddesspa
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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.
kayepat
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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.
PSDennisSB
-
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.
1nolaguy
see 28 more reviews
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RECIPE SUBMITTED BY
Stephanie Y.
Fremont, CA
- 115 Followers
- 905 Recipes
- 58 Tweaks
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