Pineapple Compote Recipe

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Ingredients:

Serving

1 pineapple
3 cups sugar

Directions:

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

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	354 Kcal (1482 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	1.87mg	0%
Potassium	9.86mg	0%
Total Carbs	91.04g	30%
Sugars	89.11g	356%
Dietary Fiber	0.07g	0%
Protein	0.07g	0%
Vitamin C	0.6mg	1%
Calcium	1.9mg	0%

Amount Per 100 g
Calories	366.84 Kcal (1536 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	1.93mg	0%
Potassium	10.22mg	0%
Total Carbs	94.34g	30%
Sugars	92.34g	356%
Dietary Fiber	0.07g	0%
Protein	0.07g	0%
Vitamin C	0.6mg	1%
Calcium	2mg	0%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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