Pineapple Preserves Recipe
Ingredients
| 2 cups of cut pieces of pineapple | ||
| Sugar | 2 Cup (16 tbs) | |
| 2 each of cloves, cardamom | ||
| Cinnamon | 1/2 Inch | |
| A few drops of yellow colour | ||
| Pineapple essence to taste | ||
| A pinch of sodium meta bisulphate | ||
Directions
1. Wash, skin, core and cut the pineapple into small pieces. Have 2 cups of these ready at hand.
2. Put the pieces into a thick-bottomed pan, add sufficient water to cover the pieces, add the whole spices and cook on medium heat until the pieces turn tender.
3. Add the sugar and cook further until the. pieces appear like crystals and the syrup has the consistency of thick honey.
4. Remove the pan from the fire and discard the spices. Add the colour drop by drop, then the essence, both to your taste. Mix the preservative with a little water, then add and mix.
5. While still hot, pour into sterilised bottles, cool thoroughly and then seal with wax.
2. Put the pieces into a thick-bottomed pan, add sufficient water to cover the pieces, add the whole spices and cook on medium heat until the pieces turn tender.
3. Add the sugar and cook further until the. pieces appear like crystals and the syrup has the consistency of thick honey.
4. Remove the pan from the fire and discard the spices. Add the colour drop by drop, then the essence, both to your taste. Mix the preservative with a little water, then add and mix.
5. While still hot, pour into sterilised bottles, cool thoroughly and then seal with wax.
Chef
