Candied Pineapple and Cherries

Preparation info

  • Difficulty


Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

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  1. Drain 2 (1 lb. 14 oz.) cans sliced pineapple; reserve syrup. Combine 2 c. sugar, ½ c. light corn syrup and 1⅔ c. pineapple syrup in a heavy 10" skillet. Cook over medium heat, stirring constantly, until mixture boils. Cook until temperature reaches 234° on candy thermometer.
  2. Add a third of the pineapple slices; bring to a boil. Reduce heat; simmer 25 minutes or until pineapple is transparent around edges. Remove from skillet; drain on wire rack. Repeat with remaining pineapple, cooking a third at a time. Then add 3 (8 oz.) jars maraschino cherries, drained. Simmer for 25 minutes. Let dry 24 hours at room temperature.