Pineapple Recipes

Canning Pineapple

This is a great way to preserve your harvest when you are not sure what you want to make

Ingredients:

(1) Large pineapple
1 Cup sugar
2 Cups water
(4) 8 oz jelly jars and lids

Boil 3 cups of water and stir in sugar until dissolved. Fill jars with chunks of pineapple leaving approx 1-2” from top.

Ladle simple syrup into hot sterilized jars. Fill to 1 inch from the top. Wipe the rim of the jars with a damp cloth to remove any traces of syrup. Hand Tighten.

Process for 15 minutes in a hot water bath canner. Remove from hot water and set the jars on a folded cloth on the counter (we use the thick dish pads from the Dollar Tree)

Pineapple Tea

Don’t toss the pineapple scraps, use them to make this delicious tea

Ingredients:

Pineapple Skins & Core
1/4 cup Brown sugar
1 (4- to 6-inch) piece Ginger, fresh
6 – 8 Cloves
1 Cinnamon stick
1 tsp Vanilla extract
10 Cups Water

Put the top, base, peels, and core into a large pot. Add the brown sugar, vanilla extract, cinnamon stick, cloves, and 8 cups of the water.

In a blender, combine the ginger with 1 cup of the water. Blend on medium until thick and the fibers are broken down, about 30 to 45 seconds. Add the mix into the pot of pineapple peels and rinse out with the remaining 1 cup of water.

Bring to the boil on medium-high heat, about 12 to 15 minutes. Turn down and let simmer for 35 to 40 minutes. Turn off the heat and let the juice cool down.

Once cool, pass through a fine sieve/strainer and discard the solids. Pour into bottles and refrigerate.

When ready to drink, heat up gently or pour on ice.

Tropical Jelly

Even though we sell it, sometimes you want to make your own so behold our Tropical Jelly Process

Ingredients:

2 cups juice of choice
3-1/2 cups sugar
1 package fruit pectin
(4) 4 oz jelly jars and lids

Mix sugar and juice in a 2-quart sauce pan and bring to a full rolling boil, stirring constantly. Add fruit pectin and return to boil.

Boil for one minute. Remove from heat and skim the foam from the top with a spoon.

Ladle jelly into hot sterilized jars. Fill to 1/4 inch from the top. Wipe the rim of the jars with a damp cloth to remove any traces of jelly. Hand Tighten.

Process for 5 minutes in a hot water bath canner. Remove from hot water and set the jars on a folded cloth on the counter (we use the thick dish pads from the Dollar Tree)