Pineapple preserve is a chunky caramelized style preserve. This sweet and tart preserve is absolutely easy to make and you do not need any special equipment to make it.
Spread it over bread, add it to porridge, cake, ice cream, or eat it with cheese, the limits are endless. Once you eat this preserve you will be addicted to it, trust me. I make 3-4 big batches of these preserve throughout the year and it just disappears!!!
- 1 medium-size Pineapple, finely chopped
- 1/4 cup Sugar (Add more if needed toward the end of cooking)
- 1/2 teaspoon Lemon zest
- 1 tablespoon, Lemon juice
- 1/4 small Apple, peeled and grated
- Cut the pineapple and remove 1/3 cup and keep aside. Finely chop the rest of it and add it to a bowl.
- Add sugar, lemon juice, and lemon zest to it. Mix everything well, cover the bowl and put it in the refrigerator overnight. This will help release all the pineapple juices.
- Blend 1/3 cup pineapple with little water to make pineapple juice, strain and refrigerate it.
- Next morning, add grated apple, and pineapple juice. Cook it on medium heat till it starts to simmer, after which lower the heat, partly cover the pot and cook for about 15 to 20 minutes. Make sure you stir it occasionally so that it does not burn or start caramelizing.
- Taste it for sweetness, add more sugar if needed and cook it uncovered for further 5 to 10 minutes on low heat or until it thickens. It should not be too runny.
- Remove from heat and let it cool before you store it in the bottle. It stays fresh for a month or 2 in the refrigerator… if it lasts that long!!!
- Serve it with bread or toast, over porridge, pancake, cake, trifle, ice cream, or cheese.
- Apple: I use apple as a natural source of pectin for preserves. You can skip adding it if you do not have it on hand.
- Sugar: Add just a little sugar for the overnight soaking. If you add more sugar at the beginning, it will caramelize the preserve while you are cooking it. If you need to sweeten it more, add it towards the end and simply cook till it has melted.
- Pineapple: Make sure to remove the central core as it is very fibrous. You can skip straining the pineapple juice that you are adding to the chunks while cooking it.