Pineapple Candy or Crystallized Pineapple

Name: Pineapple Candy or Crystallized Pineapple
Prep time: 20 min
Cook time: 30 min
Total time: 14 d 50 min
Yield: 1 bowl
Ingredients: 1 pinepple; ½ teaspoon fine sea salt; 8 ½ cups granulated sugar; 2 ½ cups water

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4.6

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Prep Time
20 mins
Cook Time
20 mins
Additional Time
14 d
Total Time
14 d 50 mins
Servings
1 bowl
Calories
348 kcal
Cuisine
British

Pineapple Candy or Crystallized Pineapple

Freya Patterson

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Learn how to make crystallized or candied pineapple; this recipe makes a surprising, delicious, yet unexpensive homemade gift.

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Ingredients

Servings

1 pinepple
½ teaspoon fine sea salt
8 ½ cups granulated sugar
2 ½ cups water

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Instructions

Day 1: Peel the pineapple and remove the black spots and the core. Weigh about 500 g/ 1.1 lb of the pineapple and cut it into chunks. Bring a large pot of water to a boil. Once it boils, add the salt. Blanch the pineapple pieces in two batches in the boiling water for about 50 seconds per batch. Remove to a sieve using a slotted spoon, refresh with icy water to stop the cooking process, and drain well in the sieve.
Make the syrup: Bring water and 5 cups/ 1 kg granulated sugar to a boil. Remove from the heat, add the pineapple to the syrup, cover and let stand for 24 hours. Place a piece of baking/parchment paper directly over the pineapple pieces in the pot; this will prevent them from rising to the surface.
Day 2: Remove the pineapple pieces from the syrup using a slotted spoon. Place them in a sieve and let drain while you boil the syrup again. Add another ½ cup/ 100 g granulated sugar to the syrup in the pot. Bring to a boil. Remove from the heat and return the pineapple to the pot. Cover again with parchment paper and lid and leave to stand for another 24 hours.
Day 3: Repeat adding another ½ cup/ 100 g granulated sugar to the syrup in the pot
Day 4: Repeat adding another ½ cup/ 100 g granulated sugar to the syrup in the pot.
Day 5: Repeat adding another ½ cup/ 100 g granulated sugar to the syrup in the pot.
Day 6: Repeat adding another ½ cup/ 100 g granulated sugar to the syrup in the pot. Leave to stand for 48 hours. (Note 1)
Day 8: Repeat adding another ½ cup/ 100 g granulated sugar to the syrup in the pot. Leave to stand for 48 hours.
Day 10: Repeat adding another ½ cup/ 100 g granulated sugar to the syrup in the pot. Leave to stand for 4 days.
Day 14: Remove the pineapple candy from the syrup. Place them on a baking tray lined with baking/ parchment paper. Heat the convection/fan oven to 50 degrees Celsius/ 120 degrees Fahrenheit.Dry in the oven: Place the candied pineapple in the oven and dry for one or two hours. Check a few times in between; the crystallized pineapple pieces should feel dry and not very sticky (maybe just a little bit sticky still).

Notes

Parchment paper: Sometime during these four days, you will notice that the parchment paper is unnecessary; the pineapple pieces will be “stuck” in the very thick syrup and will not float anymore.
Parchment paper: Sometime during these four days, you will notice that the parchment paper is unnecessary; the pineapple pieces will be “stuck” in the very thick syrup and will not float anymore.
:Storage: This is a homemade product and cannot be compared with bought candied fruit in terms of preservability. It will be good for at least one week and up to two weeks in an airtight container at room temperature. After one week check regularly to make sure it is not spoilt. Its storage life depends on the moisture amount that is still left in the fruit.