Pineapple Dessert Topping

I love pineapple.. I think it started with a trip to Jamaica back in college. I liked it before the trip, but now it’s a pure LOVE. I will drink the juice on its own every day if I could! So when I saw this easy recipe I jumped at making it. My mouth just waters thinking about eating it when it is finally cooled down.

I must warn you – make sure you read the directions completely and wear comfy stuff for your feet :). Yes you have to stand and stir for 30 minutes – but it’s so worth it!

Since this recipe does not include pectin, it is not only gluten free but also vegetarian!

Ingredients:

• 5 cups of crushed pineapple. This can be fresh or canned, make sure you include the juice!
• 4 cups of sugar

Directions:

1. Prepare your cans and lids (see full instructions here Steps 1 &2). You will need five (5) eight ounce jars.
2. Add all of your sugar and crushed pineapple to a large stainless steel pain and return to a rolling boil. Once you can’t stir it down, continue to boil for 30 minutes. Yes – 30 minutes! You need to stir it the whole time! Bring something to read!
3. Remove your jars from their bath and fill them with your new topping. Place your lids on and add the collar bands. Make sure you clean up the jars threading before you screw anything on – this one is a messy recipe!
4. Place your filled jars into your large canning pot, lid the pot and on high heat bring to a rolling boil. As soon as you hear the rolling boil, process your cans for 15 minutes.
5. After 10 minutes has passed, turn off the heat, remove the lid and let sit for 5 minutes. Remove the cans without tipping them and set them on a towel on the counter.
6. Allow your cans to cool for 12-24 hours. Check your seals after the cans have cooled and tighten your collar bands.

Besides smelling delicious, these cans processed very easily. Within a couple minutes of pulling each one out I heard the “Pop” seal of the lid! I think we’re both looking forward to trying this on ice cream tonight!

[amd-yrecipe-recipe:54]