Recipe by Christina Ward
Yield 6 to 8 pints
- 3 Fresh Pineapples, peeled, cored and cut into spears or chunks
- 3 cups brown sugar
- 1.5 cup apple cider vinegar (5% acidity)
- 1.5 cup pineapple juice
- 5 sticks cinnamon, broken
- 3/4 teaspoon whole allspice
- 1/2 teaspoon whole cloves
- Combine brown sugar, vinegar and pineapple juice in a large nonreactive pot.
- Place spices into a cheesecloth, tie corners into a pouch; add to pot.
- Cover and simmer for 20 minutes.
- Add pineapple to pickling solution; simmer until hot throughout. Remove pineapple pieces from pot and keep hot.
- Heat syrup to a boil; remove spice bag.
- Pack hot pineapple into hot jars, leaving ¼ inch headspace.
- Ladle hot pickling solution into jars over pineapple, leaving ¼ inch headspace.
- Remove air bubbles.
- Wipe jar rim, add lids and bands.
- Cool to room temperature then place in refrigerator for storage. Jars can be safely stored in refrigerator for approximately 2 months.
Christina Ward is the certified Master Food Preserver for Milwaukee County. She teaches canning classes, volunteers in the community, and sells interesting jams and jellies at a local farm market. She lives is a fifth-generation Bay Viewite whose heart still mucks along the creek of her gramma’s Osseo farm. She spends as much of her summer as possible at an old family trailer in Marinette County. She also makes crazy stuffed animals and quilts. You can find her on Facebook at Kick Out the Jams.