This is the second time I've made this recipe. Now, pineapple isn't exactly 'local' in Pennsylvania, I know. But. This is great over vanilla ice cream. This is fantastic when a ham steak soaks in it and is baked. And I'm sure it's great by itself, but honestly it's never made it that far.
The recipe is in the thin Ball Blue Book that Matt's grandmother gave me:
- 2 ripe pineapples
- 2 cups water
- 1.5 cups brown sugar
- 1/2 cups rum
Take the water and brown sugar, boil it, then reduce it to a simmer for 5 minutes. Add the pineapple until it is heated through, place into 1/2 pint or pint jars and process in a boiling water bath for 15 minutes. Nothing to it!