Ingredients
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20
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2
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-
-
-
-
-
-
-
-
-
-
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Directions
Award Winning Pineapple Preserves,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!,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?,What about using pectin instead of sugar?
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Steps
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1
Done
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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). |
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2
Done
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Pour Immediately Into Hot Sterilized Jars; Wipe Rims With a Clean Cloth, Place Lids and Screw on Bands Fingertip-Tight. |
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3
Done
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Process Jars in a Water-Bath Canner For 5 Minutes. |
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4
Done
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Place Jars on a Clean Towel. |
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5
Done
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Cover With Towel to Prevent Drafts and Let Cool Undisturbed For 24 Hours. |
