Pineapple in light syrup

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.