Now, about that picture above. That is pineapple preserves. Living in NY I would have to say that pineapples are not a local crop. They are however a good buy at my local supermarket. All the way from Costa Rica, these pineapples were big, sweet, juicy and cheap. I bought several and decided to make some pineapple preserves and the rest of them we ate straight up enjoying every delicious morsel. Thank you to the pineapple people in Costa Rica- we honor your hard work!
I used every component of that pineapple by the way- the skin and the core. I will show you in a few days what I did with that.
4 pounds pineapple, skinned, cored, and chopped
6 cups sugar
Combine the sugar and pineapple in a large stock pot. Cook, stirring frequently, until it thickens. This will take quite some time. See below for how to test it. Once completed pour into sterilized jars, seal and cold pack for about fifteen minutes.
You can use canned pineapple for this recipe as well.
To test for proper gel set:
Place a dish in the freezer when you start the process. When you feel the mixture is thick enough place about a teaspoon of the preserves on the plate and tip it. If it runs it is not thick enough and will nto set properly. If it gels almost instantly then it is thick enough.
What can you do with the jar of preserves?
Make sweet and sour sauce.
Slather it on bread of course.
Use in baking recipes that call for jam.
Use it for roasting chicken.
Eat it with ham.
on an on it goes.
Update see post on 5/1/2014.