Real Recipes From Real Home Cooks ®

pineapple sauce (with option to can)

a recipe by
Amy H.
Detroit, MI

Pineapple sauce is my absolute favorite! This is wonderful over ice cream or any kind of pound cake or sponge cake, angel food, etc. or you can mix a tablespoon or two into nonfat Greek yogurt! Even better when you sprinkle on a bit of flaked coconut! Enjoy!

serves 10
prep time 30 Min
cook time 30 Min
method Canning/Preserving

Ingredients For pineapple sauce (with option to can)

  • 2-3 c
    fresh pineapple
  • 1/2 c
  • 1/2 c
    light corn syrup

How To Make pineapple sauce (with option to can)

  • 1
    Peel and chop your pineapple into chunks. Take about three cups of it and chop it up in the food processor. (you can use a can of pineapple for this, but the fresh tastes oooh so much better!)
  • 2
    Heat chopped pineapple in a medium saucepan over high heat. It does not have to be drained so throw any excess juice in there with it. Add in the sugar, corn syrup and bring to a boil.
  • 3
    Reduce heat to medium-low and simmer, stirring occasionally, until mixture thickens slightly. This takes about 10-15 minutes.
  • 4
    NOTE: The mixture will thicken slightly more upon cooling.
  • 5
    Remove from heat and allow to cool slightly. Pour into a glass jar and cover. Store in the refrigerator to use over a few days. The other option is to can them in jars for a lovely treat that will stay shelf stable for about a year!
  • 6
  • 7
    Sterilize jars in a 250 degree oven for 10 minutes. Leave jars until ready to use.
  • 8
    Fill your water bath canner with enough water to cover the jars with an inch or two of water. Get close very close to boiling but don't bring to a boil until you've placed your jars in the bath.
  • 9
    Fill your jars, leaving a half inch headspace.
  • 10
    Wipe edges of jars with wet paper towel or clean dish rag.
  • 11
    Place lids on jars and screw on the rings just to finger tip tight.
  • 12
    Place jars on the rack and lower them into the water bath. Turn up the heat.
  • 13
    When water is full boiling, set your time to 15 minutes. Boil the jars for 15 minutes then carefully remove from bath to cool.
  • 14
    Leave jars to set for 24 hours. Check to make sure jars have sealed by pressing lightly on the top. There shouldn't be any movement or give in the lid.
  • 15
    Label your jars with the contents and date, and place in the cupboard/pantry for up to 1 year.