Pineapple Compote

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• 1 pineapple
• 3 cups sugar

Recipe

• 1 use 4 8oz preserving jars (mason or ball type).
• 2 clean the pineapple by removing the top and bottom, then remove the outer skin (i use a paring knife), be sure that all of the eyes are removed.
• 3 cut the flesh away from the core and discard the core.
• 4 finely dice the pineapple flesh.
• 5 place the pineapple in a preserving kettle (i used a heavy sauce pan) and add the sugar, tossing to combine.
• 6 allow to sit at room temperature for 1 hour to allow a syrup to form.
• 7 cook the pineapple mixture slowly until the pineapple becomes transparent.
• 8 while pineapple mixture is cooking, sterilize the preserving jars according to the manufacturers instructions.
• 9 transfer the pineapple mixture to hot preserving jars and top off with any remaining hot syrup.
• 10 process the filled jars by bringing them back to a rolling boil for 10 minutes.
• 11 remove and allow to cool.
• 12 any unsealed jars should be kept refrigerated and will last up to 2 weeks.
• 13 sealed jars should be used within 6 months.