Preserve firm, ripe pineapple in rings, chunks or pieces in water, juice, honey or syrup to enjoy all year long!


Yield: 1 litre 
(1 quart)
Yield: 4.5L 
(9 pints)
Yield: 7 litres 
(7 quarts)
(3 pounds)
(13 pounds)
(21 pounds)
Very Light, Light or Medium Syrup, Apple or Grape Juice, Honey or Water 
– see syrup chart below
1. Sterilise all equipment by washing in hot soapy water and rinsing well before use.
2. Weigh fruit to determine the bottling yield.
3. Wash pineapple/s. Discard pineapple skin, eyes and any tough parts (including the core). Slice pineapple into rings, chunks, pieces or crush (finely diced).
4. Prepare jars by boiling in a pot of water for 10 minutes before use.
5. Soak lids in hot water (not on heat) for at least 5 minutes before use.
6. Prepare syrup (if using), ensuring all sugar has dissolved. Refer to syrup chart below.
7. Dissolve honey into water (if using). Refer to syrup chart below.
8. Heat water, honey solution, fruit juice (i.e. apple or grape juice) or syrup until hot.
9. Add prepared pineapple to the hot liquid, simmering gently for 10 minutes.
10. If simmering in batches, remove fruit from the pot, and keep the fruit hot. Repeat with any remaining fruit.
11. Pack hot jars with the hot fruit to 2.5cm (1 inch) from the rim of each jar.
12. Add the hot syrup (or other liquid being used) into each jar, filling to 1cm (1/2 inch) from the rim of each jar. Excess syrup can be frozen for later use.
13. Using a non-metal utensil, remove any bubbles and add extra syrup if required.
14. Wipe rims to remove any food residue.
15. Add warm lids and twist to secure.
16. Place sealed jars into a pot of boiling water and boil for the processing time stated below for your altitude. Start the timer once the water comes to a full boil.
17. Turn off the heat source once the time is up. Remove jars from hot water after 5 more minutes. Cool jars overnight on a wood or fabric surface. Do not adjust lids during this time.
18. The next day, check jars have sealed before labelling and dating.
19. Store jars of preserved pineapple in a cool, dark and dry place for up to 12 months.
20. Refrigerate jars upon opening and consume contents within 2-3 days.
21. Dehydrate leftover bits of fresh pineapple; boil peels and scraps (just covered with water) to make a pineapple juice (which can be used to make pineapple jelly with the addition of JamSetta or pectin and sugar); raw pineapple peels and cores can also be fermented with sugar to make tepache, a Mexican fermented drink that is fermented for 3-5 days, then strained and served over ice, or fermented for an extra few days to carbonate (make it fizzy).

Sugar %
1L (1 quart) batch
4.5L (9 pint) batch
7L (7 quart) batch
Very Light
1 1/2 cups water
3 tablespoons sugar
6 1/2 cups water
3/4 cup sugar
10 1/2 cups water
1 1/4 cups sugar
1 1/3 cups water
1/4 cup
5 3/4 cups water
1 1/2 cups
9 cups water
2 1/2 cups sugar
1 1/4 cups water
1/2 cup
5 1/4 cups water
2 1/4 cups sugar
8 1/4 cups water
3 3/4 cups sugar
1 1/2 cups water
2 tablespoons honey
6 1/2 cups water
1/3 cup
10 1/2 cups water
1/2 cup
Fruit Juice
1 1/2 cups fruit juice
6 2/3 cups fruit juice
10 2/3 cups fruit juice
1 1/2 cups water
6 2/3 cups water
10 2/3 cups water
Processing Time for BOTTLED PINEAPPLE in a Boiling Water Bath

≤ 1,000 feet
1,001 - 3,000 feet
3,001 - 6,000 feet
≥ 6,000 feet
Hot Pack
≤ 500ml
15 minutes
20 minutes
25 minutes
30 minutes
≤ 1 Litre
20 minutes
25 minutes
30 minutes
35 minutes

Add a pinch of spice or a spoonful of juice (or liqueur) to a 500ml (pint) jar of bottled pineapple, process according to the recipe and taste when opening to check flavouring. Make in larger batches as desired.
  • Black Pepper
  • Brandy
  • Brown Sugar
  • Brown Sugar + Vanilla
  • Cinnamon
  • Citrus + Mango + Star Anise
  • Coconut
  • Coconut + Honey + Orange
  • Cognac
  • Cointreau
  • Ginger
  • Ginger + Rum + Vanilla
  • Grand Marnier
  • Honey
  • Lemon (Juice or Zest)
  • Lemon liqueur
  • Lime (Juice or Zest)
  • Mango
  • Orange (Juice or Zest)
  • Orange Liqueur
  • Raspberries
  • Rosemary
  • Rum
  • Rum + Vanilla
  • Star Anise
  • Strawberries
  • Vanilla

Author: Megan Radaich            

Image Credit: Megan Radaich            
Kaya Wanjoo. Food Preserving kaditj kalyakoorl moondang-ak kaaradj midi boodjar-ak nyininy, yakka wer waabiny, Noongar moort. Ngala kaditj baalap kalyakoorl nidja boodjar wer kep kaaradjiny, baalap moorditj nidja yaakiny-ak wer moorditj moort wer kaditj Birdiya wer yeyi.
Hello and Welcome. Food Preserving acknowledges the Traditional Custodians of the land on which we live, work and play, the Nyoongar people. We recognise their connection to the land and local waterways, their resilience and commitment to community and pay our respect to Elders past and present.
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