|Sugar||3 Cup (48 tbs)|
Peel the pineapple and remove the eyes.
Slice in half and cut out the core.
Cube the flesh or cut in long sticks, as desired.
Add 3 cups sugar for each 2 pounds pineapple and let stand overnight.
Bring to a boil and cook until the pineapple is clear and the syrup is thick.
Pack in hot sterilized jars and seal.
Serving size: Complete recipe
Calories 2774 Calories from Fat 9
% Daily Value*
Total Fat 1 g1.7%
Saturated Fat 0.08 g0.41%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 9.1 mg0.4%
Total Carbohydrates 719 g239.5%
Dietary Fiber 12.7 g50.7%
Sugars 688.6 g
Protein 5 g9.8%
Vitamin A 10.5% Vitamin C 721%
Calcium 12.4% Iron 14.9%
*Based on a 2000 Calorie diet