We cook a sugar solution from one liter of water and 300 grams of sugar. Cook until the sugar has dissolved.
Set aside to cool. This amount is needed for 2-3 one-liter glasses of pineapple.
Remove coarse dirt from the pineapple with a brush.
First I cut the pineapple into slices, about half an inch to an inch thick.
You can do this with a slicer or a good knife.
So you can see exactly how thick the shell is and have less waste.
Now free the individual slices from the outer shell and remove the middle part.
With the inner part, this works perfectly with a pastry cutter made of sheet metal.
If you prefer pieces, you can now cut the slices smaller into even pieces.
Layer the pineapple slices in mason jars.
I sorted smaller slices and fragments into an extra glass.
I took one-liter glasses because the glass opening is big enough and the pineapple slices should fit in without breaking. Pour the sugar solution over the layered pineapple until one centimeter and the edge (tulip glasses can be made full).
Close the jars according to the instructions and boil down.
Ingredients
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