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Pineapple Butter

Source of Recipe

From "Beginner's Guide to Canning" by Diane Devereaux


Recipe Introduction

"Transport yourself to the islands at your very own table. Use pineapple butter as a thin filling for cakes or as the center of a Danish pastry. Spruce up your tired peanut butter and jelly sandwich or morning toast with the vibrant flavor of pineapple."

List of Ingredients

â—¦ 2 (20-ounce) cans unsweetened crushed pineapple, including juice
â—¦ 3 medium apples, cored, peeled, and finely diced
â—¦ ½ cup water
â—¦ 3 tablespoons bottled lemon juice
â—¦ 2 cups sugar


Recipe

This recipe is hot packed, so have clean jars resting in hot water. In a smaller pot, add lids and rings, 1 tablespoon distilled white vinegar, and water to cover. Boil for 5 minutes, then remove from heat and set aside.

In a large heavy-bottomed stockpot, combine the pineapple, apples, water, and lemon juice. Bring to a boil over medium-high heat, stirring frequently. Reduce the heat to low and simmer for 30 minutes, stirring frequently. Remove from heat and let stand until the mixture is cool to the touch.

Working in batches, run the mixture through a food processor or a food mill to purée. Transfer the fruit pulp to a clean heavy-bottomed stockpot, add the sugar, and mix well. Slowly cook the butter over low heat for 30 minutes, stirring frequently to avoid scorching the butter.

Place the hot jars on a cutting board. Using a funnel, ladle the hot butter into the jars, leaving a ¼-inch headspace. Remove any air bubbles and add additional butter if necessary to maintain the ¼-inch headspace. Wipe the rim of each jar with a warm washcloth dipped in distilled white vinegar. Place a lid and ring on each jar and hand-tighten.

Place the jars in the water bather, ensuring each jar is covered by at least 1 inch of water. Add 2 tablespoons distilled white vinegar to the water and turn the heat to high. Bring the canner to a boil and process half-pints for 15 minutes. Be sure not to start your timer until the water is at a full rolling boil. After processing, wait 5 minutes before removing the jars from the canner.

Makes 5 half-pints