Pineapple Confit with Aleppo Pepper, Smoked Sea Salt or Cloves

  • Sarah Copeland for Cooking Channel
Total Time:
1 hr 35 min
25 min
Inactive Prep:
1 hr 10 min
4 pint-size jars or 8 cups


  • 2 large or 3 medium fairly ripe pineapples (about 10 pounds)
  • 2 limes
  • 6 cups granulated sugar
  • Smoked sea salt, aleppo pepper, or cloves


1. Trim the skin and any eyes off the pineapples. Cut into quarters and trim out the fibrous core. Slice into 1/4-inch-thick slices. (You should have about 4 pounds of trimmed fruit.) Using a peeler or a sharp knife, peel the zest off the lime in 4 or 5 thin strips. Trim away any white pith and set aside. Juice the limes.

2. Mix the pineapple, sugar, and lime juice together in a large, heavy pan. Bring just to a boil over medium-high heat, and then adjust the heat to maintain an even simmer. Cook until the sugar dissolves, the fruit is tender and golden, and the juices thicken to a light syrup, about 1 hour.

3. Cool slightly, and then stir in the lime peels. Customize your confit with a pinch of smoked sea salt, allepo pepper or a few whole cloves. Spoon into pint-size sterilized jars and seal. Refrigerate until ready to give. (Keeps up to 2 weeks in the fridge)

Gift Note: Spoon your pineapple confit over toast or scones, or into tart shells before baking and topping with vanilla ice cream.

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