Pineapple in light syrup
Ingredients for
Light Syrup
- Water: 5 cups
- Sugar: 1 ¼ cups
(Yields about 5 ½ cups of syrup; scale up or down as needed)
Preparation
1. Fruit: Peel, core, and cut ripe pineapple into chunks or
slices.
2. Liquid: Combine the water and sugar in a pot. Bring to a
rolling boil until the sugar dissolves completely.
Packing &
Processing
1. Pack: Pack raw fruit tightly into hot, clean jars, leaving
1/2-inch headspace.
2. Fill: Pour the boiling light syrup over the fruit,
maintaining the 1/2-inch headspace.
3. Prep: Remove air bubbles. Wipe the rims clean. Adjust lids
and bands to fingertip-tight.
4. Process: Process both pints and quarts in a boiling water
bath canner for 15 minutes (increase time if above 1,000 feet elevation).
5. Cool: Remove jars from the canner after a 5-minute rest.
Cool undisturbed for 12 to 24 hours.
