Pineapple Cherry Spread (Print Version)
# Ingredients:
01 -
1 jar (16oz) maraschino cherries, rinsed and diced
02 -
2 cups water
03 -
1 lemon, thin slices with pulp and juice
04 -
2 quarts crushed pineapple (about 2 full ones)
05 -
2½ cups packed brown sugar
06 -
2½ cups regular white sugar
07 -
1 tsp almond extract
# Instructions:
01 -
Make sure all your canning gear like jars, rings, and lids are clean and ready to go.
02 -
In a big pot, add pineapple, both kinds of sugar, lemon slices, and water. Mix and heat up slowly, stirring often, to dissolve the sugar. Don't add the cherries or almond extract yet.
03 -
Boil the mixture on high, stirring regularly, until it becomes thick and reaches the gel stage.
04 -
Take the pot off the heat. If there's foam, skim it off. Stir in the chopped cherries and almond extract so everything is evenly mixed.
05 -
Scoop the hot mixture into prepped jars, keeping ¼ inch of room at the top.
06 -
Place the lids and rings on the jars, tightening them just a bit. Put the jars in the water bath canner and boil for 15 minutes. Leave the jars in a quiet spot for 24 hours to cool and set.