Pineapple Butter
Pineapple Butter
Ingredients
- 1 lbs pineapple scraps or diced pineapple
- 1/2 cups sugar
- 1/2 cup brown sugar
- 2 T. vanilla
- 1 T. ground cardamom (optional)
Instructions
Preparation:
- Prepare 3 half pint jars, lids, and rings (this may vary depending on how much you cook down the mixture). Sterilize the jars and keep them in the hot water till its time for processing. Make sure to fill your water bath canner and get the water to a simmer. Dice pineapple if not already scraps.
Cooking:
- In a crockpot combine all ingredients. Bring mixture slowly to a medium and allow to cook for at least 6 hours to overnight until mixture mounds on spoon. Stir occasionally and prop lid up with spoon so that condensation doesn't drip water back into the mixture.
Filling the jars:
- On a dishtowel place your hot jars and fill with the the mixture. Using your funnel ladle into each of the jars leaving 1/4” headspace. Remove air bubbles and refill to the proper headspace if necessary.
- Taking a clean paper towel wet it with warm water and wipe the rims of the jars removing any food particles that would interfere with a good seal.
- Using your magic wand extract the lids from the hot water and place them on the now cleaned rims. Add your rings to the tops of each of the jars and turn to seal just "fingertight".
Processing:
- Make sure your rack is on the bottom of the canner and place the jars in the water bath making sure that the water covers each of the jars by 1 to 2 inches. Add hot water to the canner if it doesn't measure up.
- Cover the pot and turn up the heat under the canner and wait for the water to start boiling. Once the water has come to a boil start your timer for 10 minutes.
- When complete turn off the heat and remove the cover and let the jars sit for another few minutes.
- Remove the jars and place them back on the dishtowel in a place that they will sit overnight to cool. Do not touch or move them till the next morning.
Sealing:
- Some time in the next hour your jars will be making a "pinging" or "popping" noise. That is the glass cooling and the reaction of the lids being sucked into the jar for proper sealing. Some recipes may take overnight to seal. Check your lids and reprocess any jars that did not seal.