Pineapple Preserve
Let’s make pineapple preserve using fresh pineapple!
Today, I’ll show you how to make pineapple preserve using fresh pineapple! Pineapple doesn’t break down like strawberries when cooked with sugar, so be sure to cut it into thin matchsticks. This time, I used half a pineapple that was 400 grams and added 320 grams of sugar. It’s an 80% sugar-to-fruit ratio. Yes, it’s a lot of sugar, but if you use less, the preserve tends to be looser and may not set well.
Since pineapple is low in pectin, I added some apple jelly to help it set better. If you’re only using pineapple, the preserves can be runnier. I used this pineapple preserve for Linzer cookies during the holidays, and it was so good!
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Tag me @riemclenny on Instagram if you make it!
Pineapple Preserve
Prep time 60 minutes
Cooking time: 30 min
Makes 1 pint
400g fresh pineapple (about ½ pineapple) peeled and cored
320g sugar
50g apple jelly
Preparation
Cut the pineapple into matchsticks and place them in a large bowl.
Add the sugar and mix with a rubber spatula. Let the fruit macerate for 30 minutes.
Transfer the mixture to a pot and cook over medium-high heat. Once it comes to a boil, stir often and continue cooking until the temperature reaches 220˚F (105˚C).
Add the apple jelly and cook until the mixture reaches 225˚F (107˚C).
To test the set, place a small spoonful on a cold plate—if it wrinkles when pushed, it's ready!