Pineapple Compote

Directions

1. 1
   Use 4 8oz preserving jars (Mason or Ball type).
2. 2
   Clean the pineapple by removing the top and bottom, then remove the outer skin (I use a paring knife), be sure that all of the eyes are removed.
3. 3
   Cut the flesh away from the core and discard the core.
4. 4
   Finely dice the pineapple flesh.
5. 5
   Place the pineapple in a preserving kettle (I used a heavy sauce pan) and add the sugar, tossing to combine.
6. 6
   Allow to sit at room temperature for 1 hour to allow a syrup to form.
7. 7
   Cook the pineapple mixture slowly until the pineapple becomes transparent.
8. 8
   While pineapple mixture is cooking, sterilize the preserving jars according to the manufacturers instructions.
9. 9
   Transfer the pineapple mixture to hot preserving jars and top off with any remaining hot syrup.
10. 10
    Process the filled jars by bringing them back to a rolling boil for 10 minutes.
11. 11
    Remove and allow to cool.
12. 12
    Any unsealed jars should be kept refrigerated and will last up to 2 weeks.
13. 13
    Sealed jars should be used within 6 months.