Searching over the wide world of the internet for recipes for preserving pineapple I found many folks discussing Jacques Pepin’s ( world-famous master chef and teacher at the French Culinary Institute in New York ) method of preserving peaches for a semi-dried peach jam; to make his semi-dried jam he places the peeled and sliced fruit on a heavy cookie tray and with 50% of the weight of the fruit in sugar he bakes the fruit at the lowest setting of his oven for a few hours and then uses the water bath process for canning the fruit, this method uses much less sugar than typical jams.
I am guessing you could theoretically use any fruit and I do not have any peaches in my kitchen at the moment as they are not in season yet so I am going to try this method on some of my fresh pineapple. See pineapple above that has volunteered to be my willing partner in this experiment!
After I peeled and sliced the pineapple which I had sliced the pineapple into 1/2 inch thick slices and placed on heavy cookie sheet. The pineapple yielded 4 cups of fresh pineapple so I dumped 2 cups of sugar onto the pineapple, stirred to slightly mix and placed in my oven at 225 degrees farenheit. I baked the pineapple for 2 1/2 hours stirring a couple of times to coat the pineapple in the melted sugar. Be careful when pulling the tray out to stir fruit as the sugar melts into a very hot liquid and sloshes around in the pan, ask me how I know this! After the 2 1/2 hours the pineapple had shrunk in thickness to be very thin and a beautiful deep yellow gold color.
Me being the burn prone cook that I am 😉 I poured the hot pineapple sugar goodness into a large saucepan so I could get all the lovely melted sugar juice out for packing the fruit. I packed the pineapple into small 1/4 and 1/2 pint jars using the melted sugar to top off the fruit to 1/2 inch head space and made sure there were no air bubbles, topped off jars with prepared lids and rings and I processed the pineapple jam in a boiling-water bath canner per Ball Blue Book guidelines for hot packed fruit at 15 minutes for pint size jars. Removed the jars from the water and let set overnight to cool. I got a total of five 1/4 pint jars and one 1/2 pint jar, those were the smallest jars I had at the time I started this experiment.
I opened a jar and poured the pineapple into a sundae dish so you could see the lovely color and I sure wish you could taste this golden goodness!
Verdict: This stuff is out of this world. I will be making this again and again as I love pineapple and this tastes so fresh. The flavor is all pineapple and not overly sweet like so many jams and preserves. So far I can see it on ice cream, toast, bagels, homemade bread, french toast and of course homemade yogurt parfaits and I am thinking of many other things to put this stuff on, it’s that good. Next fruit on my list to try with this method is strawberries as they are now in season, that will be for another episode. Until next time sending you all a “Yellowrock”