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Pineapple Chunks

Source of Recipe

From "The Canning Kitchen" by Amy Bronee


Recipe Introduction

"Pineapple chunks make a simple dessert on their own or alongside cakes. For the main course, chunks of sweet pineapple elevate sweet-and-sour dishes and go nicely with pork or prawns on skewers headed for the grill. Use the juice in cocktails and marinades, or mix with sparkling water for a refreshing pineapple soda."

List of Ingredients

â—¦ 3 large pineapples
â—¦ 4 cups water
â—¦ 1 cup granulated sugar


Recipe

Cut off and discard the leaves and base of each pineapple. Resting each pineapple on end, slice down the sides to remove the spiny skin, working all the way around. Slice off any remaining eyes around the pineapple. Rest each pineapple on its side and cut into 1-inch thick rounds. Chop the rounds into 1-inch chunks, discarding the tough core as you go.

Add the pineapple chunks to a large, heavy-bottomed pot. Pour in the water and sugar. Bring to a boil over high heat, stirring frequently. Reduce the heat to medium and continue cooking at a gentle boil for 8 to 10 minutes, stirring frequently, to soften the pineapple slightly. Remove from the heat.

Using a slotted spoon, scoop the pineapple equally into 6 clean pint jars. Ladle the cooking liquid into the jars, leaving a ½ inch headspace. Poke a non-metallic utensil into each jar a few times to remove any air bubbles. Process in a boiling water bath canner for 15 minutes.

Makes six 1-pint jars



• Tip:
Although available year-round, peak season for pineapples is May through June. Smell the bottom of a pineapple. If it's floral, it's ripe and ready for canning. If it smells fermented, it has gone off. If it doesn't smell like anything, leave it at room temperature for a few days to ripen.