How to Make Pineapple Syrup

Pineapple syrup is made by adding pineapple juice to a simple syrup and boiling them together. Although not a very common syrup flavor, it can be served on pancakes, over ice cream, in mixed drinks, or anywhere else flavored syrup is typically enjoyed. This recipe yields approximately six pints of pineapple syrup.

Things You'll Need

• 1 egg white, slightly beaten
• 6 cups granulated sugar
• Large stock pot
• 4 cups pineapple juice
• 6 pint-sized canning jars with lids

Instructions

1. Combine the egg white and granulated sugar with two cups of cold water in a large stock pot. Bring the mixture to a boil over medium-high heat, stirring constantly until the sugar has dissolved and the liquid is clear.

2. Continue boiling the sugar mixture for an additional 10 minutes, stirring occasionally. Add the pineapple juice to the boiling liquid, stir, and wait for the mixture to boil again.

3. Remove the pot from the heat and allow the pineapple syrup to cool completely, which will take about 30 minutes. Skim any film from the top of the syrup using a large spoon.

4. Transfer the cooled pineapple syrup to clean pint-size canning jars. Fill to the top and secure the lids tightly in place. Label with the contents and store the syrup in the refrigerator for up to 30 days.

5. Alternatively, pressure-seal the jars of pineapple syrup in a boiling-water bath for 10 minutes. Store in a cool, dark place for up to one year. Store opened or unsealed jars in the refrigerator.

Tips & Warnings

• Fresh pineapple juice is best for making syrup, but bottled or canned juice may be substituted.

References

• Book: "On Uncle Sam's Water Wagon; 500 Recipes for Delicious Drinks, Which Can Be Made at Home"; Helen Watkeys Moore; 2008