Vanilla pineapple preserves

Vanilla pineapple preserves

Great addition to ice cream, yogurt, pancakes or your morning granola. Also great in cakes and cheesecake.
Recipe makes about 800ml or 3 1/3 cups pineapple preserves.


  • 1 large pineapple, peeled and cored (yield about 760g or 1.7 pounds)
  • 430g (2 cups) sugar
  • juice of 1 large lemon (yields 60ml or 1/4 cup)
  • 1 vanilla bean


  1. Start by peeling the pineapple and be careful to remove all the woody “eyes”. Cut it into small chunks and add to a large bowl.
  2. Add the sugar and lemon juice and stir to dissolve the sugar. Halve the vanilla bean and scrape the seeds into the pineapple mixture. Add the pod to the mixture also.
  3. Cover with plastic wrap and refrigerate for 1-2 hours.
  4. Drain the liquid into a large, wide saucepan, preserving the pineapple and discarding the vanilla bean pod. Set the fruit aside.
  5. Bring the pineapple liquid to a light boil over medium heat and cook for about 15 minutes, so any undissolved sugar melts and the liquid reduces a bit.
  6. Add the diced pineapple to the liquid and simmer for 30 minutes, until the fruit is fully cooked and the mixture seems well assimilated.
  7. Pour into the prepared jars, cover with a tight-fitting lid and let cool on the counter.
  8. Then store in the fridge for up to 3 months.


Recipe adapted from Prospect, the Pantry where you can also find detailed instructions for water bath canning.

[update March 26]: You can also make similar preserves with canned pineapple, if you only want to use them as a topping.
Drain and rinse pineapple slices from one large can (usually about 800g or 20oz) and chop them into small pieces. Combine 1 cup sugar, 1/2 cup water and beans from 1 vanilla bean pod in a saucepan and bring to a boil over medium-high heat. Cook for about 3-5 minutes, stirring often, until the mixture reduces a bit. Add the pineapple chunks and cook for a few minutes, then remove from heat and cool. Use within a few days.