Pineapple Preserves

Welcome back!

Today, we have another great recipe for fruit preserves: this time with pineapple! We did this a couple times because sometimes, you just get a pineapple that isn't good: it's too sour, or maybe it's a little funky. Fortunately, if you make it into preserves like this, you can get rid of all that, and you get delicious jam that you can add in various dishes and store for a long time!

Pineapple Preserves

Ingredients:

It largely depends on how sour your pineapple is (it can really vary!) and also how sweet you like the jam to be. We did this twice, one with a more sour pineapple, one with a less sour, but not particularly sweet pineapple.

More Sour Pineapple (about 3.5:1 pineapple to sugar):

850 grams pineapple
250 grams sugar

Less Sour Pineapple (about 5:1 pineapple to sugar):

800 grams pineapple
160 grams sugar

Directions:

Chop the pineapple into small pieces. They'll shrink about halfway during the cooking process so that'll give you an idea of how big you want to chop your pineapple.
Put all the pineapple and sugar into a Dutch oven. Cook on medium-high heat until boiling.
Once boiling, turn the heat down to low and simmer until the proper consistency has been reached, stirring occasionally.
Store into sterilized containers to store for a long time!

This can really go with a lot of things: we've put it in a cake and made a Sopapilla Cheesecake variation with it. It's also just great for eating just with some bread! The combination of sweet and sour that the pineapple has is really delicious, even if the pineapple you make it with is not! A couple of notes: if you want to make a more spread-able, jam-like version, put the pineapple in the food processor to chop it up a little more before cooking it, but not to the point of pureeing the pineapple. Also, if you are using a sweeter pineapple, you can add less sugar and even a little bit of lemon juice.

-Chefpo

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