Pineapple Butter Canning Recipe

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Transport yourself to the islands while sitting at your kitchen table with this amazing recipe! For those of us in the Midwest, late-fall through early winter is the perfect time to start seeing pineapples on sale at the grocery store. What a perfect time to create this versatile canning recipe. If you missed the pineapple sale, no worries. You may use store-bought canned pineapple with great results!

Pineapple Butter Canning Recipe

makes approx. 5 half-pints

Use pineapple butter as a thin filling for cakes or as the center of a Danish pastry. Spruce up your tired peanut butter and jelly sandwich or morning toast with the vibrant flavor of pineapple.


  • 1 fresh pineapple, cored, peeled and chopped or 2 (20-ounce) cans unsweetened crushed pineapple, including the juice
  • 3 medium apples, cored, peeled and finely diced
  • 1/2 cup water
  • 3 tablespoons bottled lemon juice
  • 2 cups sugar


  1. If you are using a fresh pineapple, you will need to place it in a saucepan with 1/4 cup of water. Using medium heat, cook the pineapple chunks down while mashing with a potato masher every so often to crush the pineapple. This will take approximately 20 minutes depending on the size you have chopped your pineapple chunks.
  2. In a large thick-bottomed stockpot, combine the pineapple, apples, water and lemon juice. Bring to a boil over medium-high heat, stirring frequently to avoid scorching.
  3. Reduce heat to low and simmer for 30 minutes, continuing to stir frequently. Remove from heat and let stand until the mixture is cool to the touch.
  4. Working in batches, run the mixture through a food processor to food mill to puree. Transfer the fruit pulp to a clean thick-bottomed stockpot, add the sugar and mix well. Slowly cook the butter over low heat for 30 minutes, stirring frequently to avoid scorching or burning the sugars.
  5. Using a funnel, ladle hot butter into the jars, leaving a 1/4-inch of headspace. Remove any air bubbles and add additional butter if necessary to maintain the 1/4-inch headspace.
  6. Wipe the rim of each jar with a washcloth dipped in vinegar. Place lid and ring on each jar and hand-tighten.
  7. Place jars in water bather and bring to a full rolling boil Process half-pints for 15 minutes. After processing is complete, turn off the burner and remove the canner lid. Allow the jars to sit for 5 minutes before removing them from the canner to cool.

Ingredient Tip: If you prefer to flavor your Pineapple Butter with more than apples and sugar, feel free to add 1 tablespoon of vanilla extract or 1 teaspoon of cinnamon, nutmeg or cloves. Flavoring your butter is all about personal preference, so have fun or keep this recipe as is – it is totally up to you!

For more recipes, be sure to check out my latest cookbook, Beginner’s Guide to Canning.

Happy Canning!
Diane, The Canning Diva


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