To get that perfect, tropical flavor, you’ve got to harvest your pineapple at exactly the right time. Unlike some other fruits, pineapples don’t really get sweeter once they’re picked, so if you pull them too early, you’re missing out on all that sugary goodness. Since ripe pineapples don’t stay fresh forever, one of my favorite ways to save that summer flavor is by canning them or making preserves.
Harvesting Your Pineapple
Patience is definitely a virtue when it comes to growing pineapples! It can take up to four years just to see a bloom, and then another eight months for the fruit to actually ripen. Don’t rush it—since a pineapple hardly ripens at all after harvest, you want to make sure it’s ready.
Here’s how to tell your pineapple is ready for the kitchen:
- The leafy crown is a vibrant, healthy green.
- You can easily pluck one of the inner leaves near the base of the crown.
- The skin has turned a beautiful golden-yellow or light brown.
- It smells incredibly sweet and fragrant.
Once it hits that sweet spot, just use a sharp knife to slice the fruit right above the stem.
Prepping the Fruit
Before we get to the canning jars, we need to prep the fruit. Start by twisting or cutting off the leafy green top. Pro tip: Don’t toss that crown! You can actually grow a whole new plant from it. Just pop the crown in some water to let it sprout roots, and you’re on your way to your next harvest.
Next, slice off the tough outer skin from top to bottom. You’ll notice little “eyes” or indentations left behind. Some people slice deep to get rid of them quickly, but that wastes a lot of good fruit. If you have the patience, you can use a small paring knife to pop those seeds/eyes out individually to save as much pineapple as possible.
How to Make Pineapple Jam and Jelly
To get started, chop your pineapple into chunks. Make sure to remove the woody core in the center—the easiest way to do this is to quarter the fruit lengthwise and then slice the hard point off each wedge.
How to make jam:
- Mix your pineapple chunks with jam sugar (follow the ratio on the package) in a large pot.
- Bring the mixture to a boil.
- Use an immersion blender to get it nice and smooth.
- Let the jam simmer for about 5 minutes, stirring constantly so it doesn’t stick.
- Pour the hot jam into sterilized jars and seal them up.
While you don’t *have* to blend the fruit, pineapple can be pretty fibrous, and pureeing it gives the jam a much nicer texture.
If you prefer a clear jelly, you can juice the pineapple instead. There are a few ways to do this—using a juicer or simply pressing the fruit pieces through a sieve. Once you have your juice, just boil it with the jam sugar according to the package directions, and you’ve got yourself a delicious tropical jelly!